- 4 thin veal cutlets
- 4 medium whole scallions
- 1 cup mushrooms
- 1/2 c. beef broth
- 1/4 c. merlot wine
- 1 whole lemon
- 1 small jar capers
- 1 pat butter
- olive oil
- flour and water combo-1/4 cup water: 2 Tbsp flour (optional)
Lightly brown veal in saucepan turning cutlet once. Remove from heat.
In another saucepan, add olive oil, then onions and mushrooms and sauté over
medium heat for approx. 5 minutes. Add beef broth and wine and continue
cooking for another 10 minutes. Add capers and flour/water combo. Mix
Pour over cooked veal and rice. Enjoy!