Veal Scallopini

2/3 t Salt

2/3 t Paprika

1/3 c Vegetable oil

3 T Lemon juice

1 Clove garlic,

-peeled and crushed 2/3 t Prepared mustard

1/8 t Nutmeg

1/2 t Sugar

3 T Flour

1 sm Onion, sliced

1 Green pepper,

-cut in thin strips 1 c Chicken bouillon

Vegetable oil 1/4 c Thin sliced fresh mushrooms

1. Cut veal into serving pieces. 2. Combine salt, paprika, oil, lemon

3. Dip each piece of veal into sauce and then coat well with flour. Reserve any remaining sauce. Brown veal in a small amount of oil in a 10-inch, heat-resistant, non-metallic skillet, on top of a conventional surface unit.

4. Drain excess fat.

5. Add onion and green pepper to veal.

6. Combine chicken bouillon with remaining sauce and Pour over veal, pepper