Veal Broccoli - cooking recipe

Ingredients

12 veal cutlets, cut about 1/4-inch thick
2 Tbsp. butter
1 medium onion, minced
1 (4 oz.) can mushrooms
1 c. bread crumbs
2 Tbsp. chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil, minced
1 clove garlic, minced
2 Tbsp. all-purpose flour
3/4 c. chicken stock
3 Tbsp. butter

Preparation

Pound veal on one side and set aside.
In a large skillet over medium heat, melt butter and saute onion until tender.
Cut mushrooms in half or drain canned mushrooms.
Add to onion with parsley, salt, pepper, basil and garlic, stirring to combine.
Add bread crumbs and 1/4 cup chicken stock.