Lemony Veal Scallopini

LEMONY VEAL SCALLOPINI
1 lb. veal scallopini or cutlets, seasoned
1 c. Lemony Salad dressing
½ c. Worcestershire sauce
1 (6-8 oz.) container pearl onions, peeled
10 garlic cloves
1 carton sliced mushrooms
¼ c. white wine
¼ c. lemon juice
4 T. butter
2 T. olive oil
Zest of 2 lemons
1 lemon sliced
Chopped fresh basil
Chopped fresh oregano

1. Season cutlets and place in ziplock bag. Add the Lemony Salad Dressing and Worcestershire sauce. Mix well and marinate overnight or for at least 4 hours.
2. In large iron skillet, melt butter and olive oil over medium heat.
3. Saute the pearl onions, 3-5 minutes.
4. Drain cutlets and place in skillet and sear 1-2 minutes per side, depending on size and thickness of cutlet. Remove cutlets.
5. Lower heat and place in garlic cloves and mushrooms. Saute 2 minutes.
6. Add the wine and lemon juice. Simmer for about 3-5 minutes.
7. Add cutlets back to skillet, top with lemon slice and garnish with chopped basil, oregano and lemon zest.
8. Serve over butter noodles or rice.