Veal Scaloppine - cooking recipe

Ingredients

1/3 c. unsalted margarine
1/2 lb. mushrooms, thinly sliced
1/4 c. flour
1/8 tsp. freshly ground black pepper
1 lb. veal cutlets, thinly sliced
1/4 c. dry sherry
1 Tbsp. water
chopped fresh parsley (for garnish)

Preparation

Melt margarine in a large skillet over medium heat.
Saute mushrooms until tender.
Remove from pan. Combine flour and pepper.
Coat veal with flour mixture. Brown veal in remaining margarine, a few pieces at a time, until done.
Remove from pan. Add sherry and water to skillet, stirring until liquid is slightly thickened.
Return veal and mushrooms to pan to heat through. Arrange on a serving platter and garnish with chopped parsley.