Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Veal scallops |
| \N \N | Salt and pepper |
| 1 \N | Egg -- lightly beaten |
| 1 cup | Bread crumbs |
| 2 tablespoons | Oil |
| 2 tablespoons | Butter |
| 2½ medium | Onions -- chopped |
| 2 \N | Green peppers -- thinly |
| \N \N | Sliced |
| 2 \N | Sweet red peppers -- thinly |
| \N \N | Sliced |
| 1 cup | Hot water |
| 1 \N | Cube beef bouillon |
| 6 ounces | Fresh mushrooms -- sliced |
| ¼ cup | Whipping cream |
| 1 tablespoon | Flour |
Pound meat very thin. Salt and pepper. Dip veal into egg, then in bread crumbs. Heat oil and butter together over medium heat. Saute veal until golden (about 15 minutes). Remove to another pan and keep warm. Add onions to the skillet used for cooking veal. Saute until limp but not brown. Add green and red pepper, water, bouillon cube and mushrooms.Cook until just tender. Combine cream and flour; then stir into vegetable mixture. Heat until just thickened. Pour over warm veal and serve hot.
Recipe By : Southern Sideboards, by the Junior League of Jackson, MS