Skillet Veal - cooking recipe

Ingredients

5 boneless veal cutlets (4 oz. each), flattened
3 Tbsp. margarine
1 tsp. salt
1 (16 oz.) can stewed tomatoes, cut into small pieces
1 pkg. Spatini spaghetti sauce
1 small can tomato sauce
1 small can sliced mushrooms
1/3 c. sherry
1 jar whole onions, drained
1 can peas and carrots, drained

Preparation

Melt margarine in large skillet, brown veal.
Cut into 1-inch squares, season with salt, stir in tomatoes, Spatini spaghetti sauce and sherry.
Heat to boiling, reduce heat, cover, simmer 10 minutes.
Add onions, mushrooms, liquid and vegetables.
Cover and simmer 10 minutes.