4 scaloppine of veal 1/2lb ea.
1 salt and pepper
2 tablespoon butter
1/4 cup onion chopped fine
1 1/4 cup zucchini,julienne cut
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon chopped parsley
1 lemon slice for garnish
1. Place the scaloppine on a flat surface and pound lightly with a flat mallet until quite thin. Sprinkle with salt and pepper. 2. Heat the butter in a large heavy skillet and add the veal. Cook over moderateheat about 3-4 min. on each side. Remove and keep hot. 3. Add the onion and zucchini to the skillet and cook, stirring, until the onion is wilted. 4. Add the wine to stir and blend. Bring to a boil and cook down until the liquid is reduced by about 1/3. 5. Stir in the cream and bring back to a boil. Add salt and pepper to taste. 6. Return the veal to the skillet and turn to coat with the sauce. Reheat briefly. 7. Transfer the veal and sauce to a warmed serving platter. Sprinkle with the parsley and garnish with lemon slices. This dish named: Escalopes de veau aux courgettes
