Veal Scaloppine With Mushrooms - cooking recipe

Ingredients

3/4 lb. veal scallops
1/4 c. flour, mixed with 1/2 tsp. salt and 1/8 tsp. pepper
2 to 3 Tbsp. butter
1 Tbsp. olive oil
1 clove garlic, peeled and cut in half
1/2 lb. fresh mushrooms, trimmed and sliced
1 Tbsp. lemon juice
1/4 c. dry vermouth, dry white wine or brandy
1/3 c. chicken broth (canned will do)
1 Tbsp. chopped parsley

Preparation

Place veal between sheets of waxed paper and pound with a cleaver or a small heavy skillet until 1/4-inch thick.
Be careful not to tear the veal.
Dip the meat into the seasoned flour, shaking off the excess.