2 T olive oil

4 veal cutlets

1/2 C flour

salt & pepper to taste

1/2 C white wine

1 T butter

1/4 C capers

1/4 C beef broth

2 shallots, finely chopped

2 cans sliced mushrooms (4 oz.)

2 roasted red peppers, cut in strips (jar ok).

Pound veal until 1/4 in. thick.  Salt & pepper both sides, dredge in flour and fry in olive oil approx. 2 min.  Remove to plate,keep warm. Add butter to pan, saute shallots 2 min., add wine, capers, mushrooms, red peppers and beef broth. Stir, cook 3 min. Serve on top of veal, then add two T of goat cheese on top. Serves 6

About Mary Moccia

Mother, wife, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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