Veal Amelio

Directions

1. 1
   Pound veal gently with wooden mallet.
2. 2
   Sprinkle very lightly with flour and salt and pepper to taste.
3. 3
   Heat olive oil and 2 tablespoons butter.
4. 4
   When pan is hot saute veal on both sides without browning.
5. 5
   Remove and set aside, keeping veal warm.
6. 6
   Add wine to pan and heat slightly.
7. 7
   Add remaining butter and lemon juice.
8. 8
   Saute mushrooms briefly.
9. 9
   Place several veal slices on each plate and top with mushrooms and sauce.
10. 10
    Serve a salad, buttered fettucini and snow peas or asparagus.