Veal Scaloppine

1. 1

   Melt margarine in a large skillet over medium heat.

2. 2

   Saute mushrooms until tender.

3. 3

   Remove from pan. Combine flour and pepper.

4. 4

   Coat veal with flour mixture. Brown veal in remaining margarine, a few pieces at a time, until done.

5. 5

   Remove from pan. Add sherry and water to skillet, stirring until liquid is slightly thickened.

6. 6

   Return veal and mushrooms to pan to heat through. Arrange on a serving platter and garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.