Categories: Beef, Veal 
      Yield: 6 servings 
  
      6    Veal scallops 
           Salt and pepper 
      1    Egg -- lightly beaten 
      1 c  Bread crumbs 
      2 tb Oil 
      2 tb Butter 
  2 1/2 md Onions -- chopped 
      2    Green peppers -- thinly 
           Sliced 
      2    Sweet red peppers -- thinly 
           Sliced 
      1 c  Hot water 
      1    Cube beef bouillon 
      6 oz Fresh mushrooms -- sliced 
    1/4 c  Whipping cream 
      1 tb Flour 
  
  Pound meat very thin.  Salt and pepper.  Dip veal into egg, then in bread 
  crumbs.  Heat oil and butter together over medium heat.  Saute veal until 
  golden (about 15 minutes).  Remove to another pan and keep warm.  Add 
  onions 
  to the skillet used for cooking veal.  Saute until limp but not brown.  Add 
  green and red pepper, water, bouillon cube and mushrooms.Cook until just 
  tender.  Combine cream and flour; then stir into vegetable mixture.  Heat 
  until just thickened.  Pour over warm veal and serve hot. 
   
  Recipe By     : Southern Sideboards, by the Junior League of Jackson, MS