1 1/2 lbs. baby white veal rounds or cutlets
Salt & pepper
Cajun seasoning
Flour
1/2 stick butter
1 green Bell pepper, cut in strips
1/2 red Bell pepper, cut in strips
8 oz. fresh mushrooms, sliced
1 tsp. garlic
1/2 tsp. Cajun seasoning
1 tbsp. fresh parsley, chopped
2 tbsp. lemon juice
1 can chicken broth
3 oz. white wine

Trim the veal well and pound with mallet until thin. Cut veal in 2 x 4 inch pieces. Sprinkle salt, pepper and Cajun seasoning on veal. Coat with flour. Melt butter in skillet on high heat. Saute veal 30 to 45 seconds on each side. Remove the veal from pan when golden and set aside. Add more butter if needed during frying. With the butter and the residue left in the pan, saute garlic for 1 minute with 1 ounce of chicken broth. Add the remaining chicken broth, Bell peppers, parsley, lemon juice. Bring to a boil for 1 minute. Add Cajun seasoning. Add mushrooms and wine. Bring to a boil, cook for 2 minutes. Add veal to pan. Allow to boil 2 minutes. Lower flame to medium, cover and simmer 10 minutes; allow to stand 10 minutes before serving. Serve with our Cajun Roasted Potatoes or Fettuccine.