White Veal Scaloppine - cooking recipe

Ingredients

1 lb. boneless veal cutlets, pounded 1/8 to 1/4 inch thick
1/4 c. all-purpose flour
2 Tbsp. salad oil
2 Tbsp. butter or margarine
1 c. chopped onion
1/4 lb. sliced mushrooms
1 or 2 cloves minced garlic
1/2 c. white wine
1/2 c. regular strength chicken broth
2 tsp. lemon juice
1/4 tsp. thyme leaves
1 tsp. flour
1/2 c. sour cream

Preparation

Dust cutlets with flour, shaking off excess.
Heat oil and 1 tablespoon of the butter in a wide frying pan over medium-high heat.
Add veal to hot butter in a single layer and cook until browned on both sides (about 1 to 2 minutes per side).
Remove and set aside.