Ingredients:
2 Lbs. veal cutlets
Salt and Pepper
2 Tablespoons olive or salad oil
1/4 Cup chopped onion
3/4 Cup sliced mushrooms
1 Tablespoons minced parsley
2 Tablespoons flour
1 1/2 Cups stock or water
1/4 Cup white wine (Vermouth)
2 Tablespoons lemon juice
Sprinkle cutlets with salt and pepper. Fry in fat until browned on both sides. Place meat in casserole. To fat in frying pan, add onions, mushrooms, and parsley and sauté for a few minutes. Stir in and brown the flour. Add remaining ingredients. Cook until smooth and thick, stirring constantly. Pour over cutlets, bake in slow oven 325 degrees for 1 hour. Serves 6.
Tip: Mom adds a slice of mozzarella cheese between and on top of two cutlets.
Very good!
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