Veal Scaloppini

Ingredient

1 ½ lbs veal round steak, cut ¼ inches thick

¼ cup flour

1 tsp salt

1/8 tsp pepper

2 tbsp butter or margarine

1 cup sliced canned or fresh mushrooms

¼ cup dry sherry

¼ cup water

1 to 2 tbsp chopped chives

1 tbsp lemon juice

¼ tsp leaf rosemary, tarragon or marjoram

Procedure:

Cut steak into pieces. Combine flour, salt and pepper; coat meat with seasoned flour. Pound meat with meat hammer or the edge of heavy saucer until ¼ inch thick, sprinkle with flour mixture as needed. In a large ry pan, brown both sides of veal in hot butter until golden brown. Add mushrooms, sherry, water, chives, lemon juice, and rosemary. Simmer and covered, for 10 minutes. Remove meat to platter and spoon sauce over meat.