Veal Scallops In Vermouth - cooking recipe

Ingredients

2 lbs veal cutlets
salt and pepper
1/4 cup flour
2 tablespoons butter
2 tablespoons salad oil
1 medium onion, finely chopped
1/2 cup vermouth
1/8 teaspoon ground mace
1 (6 ounce) can tomato paste

Preparation

Flatten meat with a wooden mallet or meat cleaver until it is very thin.
Cut into serving pieces.
Sprinkle with salt and pepper and dredge with flour.
Heat butter and salad oil in a skillet.
Add chopped onion.
Add veal scallops and brown lightly on both sides.
Add sweet vermouth.
Cover skillet and simmer about 5 minutes.
Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.