Serves: 8 Preparation: 1 hour

2 1/2 lb. leg of veal
2 tbsp. lemon juice
2 c. flour
2 tsp. salt
1 tsp. paprika
1/4 c. white wine
1/2 tsp. pepper
1/8 tsp. garlic powder
2 tbsp. Parmesan cheese
Cherry tomatoes
1 1/2 lb. fresh mushrooms
1 lg. pimiento
1 tbsp. finely chopped parsley

Slice veal into strips 1 inch wide by 4 inches long. Pound veal on both sides with mallet. Place veal strips in pan and sprinkle each layer with white wine and lemon juice. Set aside.

Combine flour, salt, pepper, garlic powder, Parmesan cheese and paprika. Mix well. Coat veal strips with flour mixture and saute in melted butter until golden brown on each side.

Wash and slice mushrooms and saute them in butter. Add pimiento, parsley and season to taste.

SHALLOT SAUCE:

2 tbsp. shallots, chopped fine
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. sherry
4 tbsp. butter
1 c. milk
1 c. chicken stock
Dash cayenne (optional)

Saute shallots in butter until transparent. Gradually add flour making a smooth paste. Add remaining ingredients, stirring continuously until sauce is thin and smooth. Add sherry and remove from heat.

To serve: Put veal in center of large platter, sprinkle sauteed mushrooms on top. Surround veal with cherry tomatoes sauteed in butter and Parmesan cheese. Serve shallot sauce in side dish.

Washington, D.C. Secretary of Health and Human Services