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For this recipe I used veal for scallopini, so no need to bother beating the meat. I also made some modifications, which I will mention as I go along. The listed quantities yield 6 servings, so I halved them:
- 1 1/2 pounds veal slices (about 1/4 inch thick)
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 2 teaspoons grated lemon peel
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard (I replaced with 1 tsp grainy Dijon mustard)
- 1/2 teaspoon ground nutmeg
- 1/2 cup all-purpose flour (I didn't use it)
- 6 tablespoons butter, divided
- 2 medium onions, sliced
- 2 medium sweet red peppers, julienned
- 1/2 pound fresh mushrooms, sliced (didn't use )
- 1/2 quart chicken broth
- 2 teaspoons cornstarch (I omitted it)
- 2 teaspoons water
Place veal in a 13-in. x 9-in. x 2-in. dish; set aside.
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In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons.
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Pour remaining marinade over veal. Let it stand for 30 minutes at room temperature.
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Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess (I skipped this step).
In a large skillet, brown veal slices, two at a time, in 4 tbsp butter, then set aside.
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In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits.
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Stir in broth and reserved marinade; cover and simmer 10 minutes.
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Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened (again, I skipped this step and allowed the mixture to thicken on its own). Serve with the veal.
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