Veronica'S Veal Scaloppine - cooking recipe

Ingredients

1 1/2 c. hot water
1 small can tomato sauce
4 Tbsp. butter (or olive oil)
1/4 onion (medium size), minced
1/2 lb. raw sliced mushrooms
1 lb. Italian-style veal cutlets
salt and pepper to taste
oregano to taste
basil to taste
1 clove garlic, minced
1 Tbsp. grated Parmesan cheese
some flour to which salt and pepper has been added
Chianti or wine of preference
1/2 lb. cooked angel hair or vermicelli

Preparation

Cut partially frozen veal cutlets into bite-size pieces.
Melt butter in a Dutch oven.
Flour veal and brown in butter.
Remove meat to bowl and reserve.
Add onion and garlic to butter; brown several seconds.
Then add sliced mushrooms.
Return meat to pot; add tomato sauce, hot water, oregano, basil, 1/2 cup wine and grated cheese.
Serve over pasta.
Grate additional cheese and some fresh parsley.
Serve with hot baked garlic bread.