Ingredients
2 veal cutlets (about 4 ounces each)2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper3 tablespoons butter, divided1 tablespoon olive oil1/4 pound fresh mushrooms, thinly sliced1/3 cup chicken broth2 teaspoons minced fresh parsley
Preparation
Flatten veal cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add cutlets; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm.
Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
