Rahmschnitzel(Veal Cutlets In Cream Sauce) - cooking recipe

Ingredients

4 veal cutlets
salt, pepper and flour
2 Tbsp. oil
1 to 2 Tbsp. chopped parsley
1 (2 oz.) can sliced mushrooms (or fresh)
1 onion, chopped
2 bouillon cubes
1/2 pt. whipping cream
1 Tbsp. flour

Preparation

Salt and pepper meat; put flour on both sides.
Brown in oil over medium heat in large skillet.
Add parsley, mushrooms and onion.
Add a little water, cover skillet and simmer slowly 30 minutes.
(Add more water, if necessary.) Dissolve bouillon in skillet and allow to simmer another 10 minutes.