Veal Scallopini

Ingredients

• 1 1/2 pounds veal cutlets
• 1/4 cup vegetable oil
• 1 medium onion, thinly sliced
• 1/2 pound fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 1/2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry white wine
• 1 cup water
• Chopped fresh parsley (optional)

Preparation

1. Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin. Cut into serving size pieces. Sauté cutlets in oil in a large skillet until browned; remove from skillet, and set aside. Reserve oil in skillet.
2. Add onion, mushrooms, and garlic to skillet; sauté until tender. Add flour, salt, and pepper, stirring well. Cook 1 minute, stirring constantly. Add wine, and cook over medium heat until thickened.
3. Return cutlets to skillet; pour water over cutlets. Cover and cook over low heat 45 minutes or until veal is tender.
4. Transfer veal to a serving dish; pour mushroom gravy over top. Sprinkle with parsley, if desired.