Preparation:
place each piece of veal between 2 sheets of moistened plastic wrap lightly flatten each, without tearing season with salt and pepper dredge in flour patting with your hands to remove excess heat oil in a large skillet, over a moderately-high flame add the veal in small batches and saute to lightly brown on both sides remove from pan, drain repeat with remaining veal add the butter and mushrooms saute for 4-5 minutes add the stock and and cream, reduce by half add the veal and bring just to a simmer turn the meat to coat with the sauce season to taste with lemon juice and salt serve hot |
