Veal Scaloppini in White Wine Cream Sauce over Pasta
By The Gourmet Farm Girl

1 pound veal scaloppini (10-12 slices)
Salt and pepper to taste
2-3 tablespoons butter
2 -3 tablespoons olive oil
12 ounces portabella or cremini mushrooms (sliced)
1 small onion (minced)
¾ cup dry white wine
¾ cup beef broth
½ cup heavy cream
¼ cup half-n-half
½ cup frozen peas (thawed)
1 pound of your favorite pasta
1 lemon thinly sliced

Boil pasta according package directions till al dente; drain and set aside reserving some of the hot water

Salt and pepper veal slices; In a large size heavy fry pan melt half of the butter and oil over medium to medium high heat; add the veal and sauté until just cooked through, 1-1 ½ minutes per side. (Work in batches if your pan does not hold all 12 pieces) Plate the veal and tent with foil to keep warm.
In the same pan melt the other half of the butter and oil; add the onion and mushrooms, salt and pepper to taste; sauté till tender, 7-8 minutes. Add the wine and broth; reduce heat to simmer and cook till some of the broth has reduced; 5-7 minutes. Add the half-n-half and cream; continue to simmer till sauce thickens slightly, stirring often; 4-5 minutes. Add the peas and continue to cook for an additional 1-2 minutes.
Re-heat the pasta with reserved water over a colander; plate pasta and lay the veal over the pasta; pour sauce over everything and garnish with fresh slices of lemon.

Serves 6-8

ENJOY!