Veal Scaloppine with Mushrooms

Instructions

1. Season the veal scaloppine with salt and freshly ground black pepper on both sides.
2. Dredge each piece of veal in the flour, shaking off any excess. This will help thicken the sauce later and give the veal a nice crust.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot but not smoking, add the veal pieces in a single layer, cooking them in batches if necessary to avoid overcrowding. Cook for 1-2 minutes on each side, or until golden brown, then remove and set aside on a plate.
4. In the same skillet, add the remaining 2 tablespoons of olive oil and the butter. Allow the butter to melt completely. Add the sliced mushrooms and cook until they are golden brown and have released their juices, about 5 minutes.
5. Add the minced garlic to the mushrooms and cook for an additional 30 seconds, stirring constantly to prevent burning.
6. Pour the white wine into the skillet. Use a wooden spoon to scrape up any brown bits from the bottom of the pan, which will add a lot of flavor to your sauce. Let the wine simmer and reduce by half, about 2 minutes.
7. Add the chicken broth and lemon juice to the skillet, and bring the mixture to a simmer. Allow it to cook for an additional 3 minutes, or until slightly thickened.
8. Return the veal to the skillet with the mushroom sauce. Spoon some of the sauce over each piece to keep it moist. Simmer gently on low heat for another 5 minutes to let the flavors meld together. Taste and adjust seasoning with more salt and pepper, if necessary.
9. Garnish with chopped fresh parsley before serving. Serve immediately with the sauce spooned over the veal.