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Veal Scaloppine with Mushroom Sauce
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Veal Scaloppine with Mushroom Sauce

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1 pound veal scallops
2 tablespoons flour
Salt and freshly ground pepper
1 egg
1 1/2 cups breadcrumbs
3 tablespoons oil, plus
additional if necessary
1 tablespoon butter, plus
additional if necessary

Mushroom Sauce
3/4 cup chicken broth
1 tablespoon flour
1 tablespoon butter
1 teaspoon finely chopped green
onion (white part only)
1 1/2 cups thinly sliced mushrooms
1/2 cup whipping cream
Salt and freshly ground pepper to taste
Ground red pepper
Minced fresh parsley

For the scaloppine:  Pound the veal scallops between 2 sheets of waxed paper until they are very thin. In a pie plate, combine the flour, salt, and pepper.  Beat the egg with 2 tablespoons water in a shallow dish. Dredge
the meat in the flour, dip into egg mixture, then roll in the breadcrumbs.
Lightly pound the slice with flat of knife so the breadcrumbs adhere to
the meat.
Heat 3 tablespoons oil with 1 tablespoon butter in a large skillet over
medium-high heat. Add the meat in batches and sauté until browned,
turning once, about 3 to 5 minutes. Add more oil and butter as
necessary. Transfer to platter and keep warm.
For the Mushroom Sauce:
  In a small bowl combine the chicken broth
and flour until the flour is dissolved. Melt the butter in medium skillet
over medium-high heat. Add the green onion and sauté until tender.
Reduce heat to medium. Add the mushrooms and cook about 2-3
minutes. Stir in the broth. Increase heat to medium-high and cook
until slightly thickened, stirring occasionally, about 10 minutes.
Blend in the whipping cream and salt and pepper to taste. Season to
taste with nutmeg and red pepper. Serve sauce over the sautéed
scaloppine and garnish with minced parsley.

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