Veal Amelio - cooking recipe

Ingredients

2 lb. veal fillets, cut into 1 1/2 oz. pieces
flour
salt and pepper
2 Tbsp. olive oil
1 stick butter
6 Tbsp. dry white wine
1 lb. fresh mushrooms, sliced

Preparation

Pound veal gently with wooden mallet.
Sprinkle very lightly with flour and salt and pepper to taste.
Heat olive oil and 2 tablespoons butter.
When pan is hot saute veal on both sides without browning.
Remove and set aside, keeping veal warm.
Add wine to pan and heat slightly.
Add remaining butter and lemon juice.
Saute mushrooms briefly.
Place several veal slices on each plate and top with mushrooms and sauce.
Serve a salad, buttered fettucini and snow peas or asparagus.