Quick and Easy Veal or Chicken Scaloppine

1. 1

   Dredge cutlets in flour, salt and pepper.

2. 2

   Melt butter in large saute pan(start with a few pats and add as needed while browning).

3. 3

   Brown both sides of cutlets in batches over medium heat.

4. 4

   Careful not to let butter get brown.

5. 5

   Remove to a plate.

6. 6

   Add the thin onion slices and thin mushrooms and saute a few minutes.

7. 7

   Add wine and reduce on low heat.

8. 8

   Put cutlets back in and cover.

9. 9

   Simmer till cutlets are tender and sauce thickens a bit.

* Per serving · 4 servings · Values may vary.

No additional tips available.