Veal Scaloppine

Quick and simple to prepare, this recipe is perfect for a
busy Paleo Dieter. SERVES 4

2 tablespoons extra virgin olive oil

4 veal cutlets, 4-6 ounces each, pounded thin with

meat tenderizer tool

1 cup sliced cremini mushrooms

1 medium shallot, thinly sliced

1 cup Chicken Broth (page 193)

¼ cup minced fresh parsley

Heat 1 tablespoon of the olive oil in a cast iron skillet over
medium flame. Add veal cutlets and cook for four minutes,
turning at the halfway point. Remove from skillet and place
on paper towels to drain.

Add mushrooms and shallot to skillet with the remaining
tablespoon of olive oil and sauté for five minutes. Pour in
broth. Scrape browned bits from bottom of skillet. Bring to
a boil and stir for one minute.