I found this wonderful recipe in one of many of Paleo books that I borrowed from library :)) For a kick flavor I twisted the recipe a bit by adding some lime and coconut aminos. Got to tell you! I really enjoyed this dish! Flavors is great, also very tender too. Just delicious!
2 tablespoons palm oil or coconut oil
4 veal cutlets
1 cup sliced cremini mushrooms
1 medium shallot, thinly sliced
1 teasspoon lime juice
2 tablespoons coconut aminos (substitute for soy sauce)
1 cup chicken broth (optional)
1/4 cup minced fresh parsley
Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add veal cutlets and cook for four minutes, turning at the halfway point. Remove from skillet and place on paper towels to drain.
Add mushrooms and shallot to skillet with the remaining tablespoon of oil and saute for five minutes. Pour in broth. Scrape browned bits from bottom of skillet. Bring to a boil and stir for one minute.
Reduce heat to medium and add veal, 1 teaspoon lime juice and 2 tablespoons of coconut aminos (substitute for soy sauce). Cook for one minutes, just long enough to heat veal. Stir in parsley.