Veal Scallopini - cooking recipe

Ingredients

1 1/2 lb. veal (very thin from loin or round)
2 Tbsp. butter
2 Tbsp. olive oil
1 Tbsp. parsley
1 small piece garlic
1 c. bouillon or 1 bouillon cube in 1/4 c. boiling water
1/2 c. sherry
1 c. mushrooms

Preparation

Pound veal and dredge with mixture of salt, pepper and flour. Saute both sides in butter and olive oil until golden brown.
Add parsley and garlic.
Add bouillon, sherry and mushrooms.
Simmer until meat is tender (about 30 minutes).