8 thin slices veal from leg (about 3/4 lb.)
1/3 c. flour
salt and pepper
3 tbsp. butter
1 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. minced shallots (green onions)
1/4 c. dry white wine
1/2 c. heavy cream
1 tbsp. imported Dijon mustard

Pound scallopini between sheets of wax paper or plastic wrap using a mallet until very thin.

Combine flour, salt, and pepper in a shallow dish. Dredge meat on both sides.

Heat butter in heavy skillet with olive oil; do not brown. Add scallopini. Cook quickly until golden, about 2 minutes on each side. Remove from skillet and keep on a warm dish covered with foil. Add garlic and shallots; sauté 1 or 2 minutes.

Deglaze pan with white wine, scraping pan. Stir in cream and mustard. Simmer on low heat for 4-5 minutes or until heated through. Serve scallopini with a few tablespoons of sauce over each.