Veal Scallopini

Ingredients

1 1/2 pounds boneless veal round steak
1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon paprika
1 clove garlic
1/4 teaspoon nutmeg
1/2 teaspoon sugar
1/4 cup flour
1/4 cup Roberts Margarine
1 medium onion, sliced thin
1 green pepper, sliced
1 cup chicken broth
1/4 cup diced mushrooms
6 pimento-stuffed olives, chopped

Preparation

Place veal in a 9 x 13 x 2 inch baking dish. Prepare a marinade by combining vegetable oil, lemon juice, prepared mustard, salt, paprika, garlic clove, nutmeg and sugar. Pour over veal, coating thoroughly; allow to stand 15 minutes. Remove garlic clove; drain veal, reserving liquid. Dredge veal in flour. Brown meat well in half of margarine; add sliced onion and sliced green pepper. Stir broth into reserved sauce and pour over veal. Cover and cook slowly for 40 minutes. In a separate skillet, saute diced mushrooms in remaining margarine. Mix mushrooms and chopped pimento-stuffed olives into Scallopini. Cook 5 minutes longer.

Recipe Contributed By: Donna Moore West Lafayette, Indiana

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.