1 lb. veal cutlet, cut thin flour salt pepper 1/4 cup butter 2 cups mushrooms 1/4 c. sherry or Marsala parsley
Pound the veal cutlets thin and dredge with flour seasoned with salt and pepper. Saute in butter until golden brown on both sides. Add mushrooms and saute with the meat. When brown add sherry or Marsala and simmer for 3 minutes. Sprinkle with parsley and serve pouring pan sauce over meat. Makes 4 servings
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