Ingredients
6 VEAL CUTLETS
½ Cup of Flour
2 TBS of Butter
2 TBS Salad Oil
1 Can of Sliced Mushrooms
½ Cup of Sherry or Sweet Marsala
½ Cup of Beef Broth
2 TBS Butter
Salt & Pepper
Preparation
Season meat, coat w/ flour. Melt 2 TBS of butter w/ oil in skillet. Brown cutlets. Remove meat. Pour all but 1 TBS of fat from skillet. Add mushrooms, wine and ¼ cup of broth to fat in skillet. Heat to boiling for 1 to 2 minutes, scraping skillet with spoon to remove brown particles. Return meat to skillet w/ spoon heat to boiling. Cover reduce heat & simmer for 30 minutes. Baste meat twice with liquid. Place meat on a warm platter, add remaining broth to skillet heat to boil. Do this until broth is syrupy. Stir in 2 TBS of butter. Pour sauce over meat.
