Swiss-Style Veal Scallopini

• 1 lb. 5 oz. Veal Scallopini   #28150
• 9 oz fresh mushrooms, sliced
• 1 onion, thinly sliced
• 2 tbsp oil
• 3/4 cup white wine   #10445
• 3/4 cup heavy cream   #44151
• 4 tsp butter    #44115
• 8 tsp flour   #09125
• salt and pepper

• Sauté the scallopini pieces in very hot oil ( 1 tablespoon) browning on both sides.
• Remove the cooked scallopini from the skillet and set aside.
• Add another tablespoon of oil to the hot skillet and then the mushrooms and onion.
• Season with salt and pepper.
• Sauté everything. Add the wine and cream.
• Blend in the butter, sprinkle in the flour and then stir the sauce.
• Bring to a boil and then lower the heat once the sauce has thickened.
• Add back the cooked scallopini pieces and cover with the sauce.
• Remove from heat plate and serve.