Veal Scallopini - cooking recipe

Ingredients

4 oz. mushrooms, sliced (canned)
1 1/2 Tbsp. lemon juice
1 Tbsp. margarine
1 Tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1 lb. veal cutlets
1 packet beef bouillon (instant)
2 Tbsp. water
1/4 c. Marsala wine
1 Tbsp. parsley, chopped
1 medium garlic clove, minced

Preparation

Saute mushrooms in lemon juice and half of margarine.
Remove from pan; reserve.
Combine cornstarch, salt and pepper.
Cut veal into 1-inch thick strips; coat evenly with cornstarch mixture. Heat remaining margarine; brown veal in small batches.
Remove from pan; reserve.
Combine beef bouillon and water; add to pan. Add wine and garlic.
Cook, stirring for 1 minute.
Add mushrooms and veal; heat until hot.
Top with parsley.
Serves 4.