Veal Cutlets In White Wine - cooking recipe

Ingredients

8 slices veal cutlet, sliced thin, Italian style
salt, pepper and flour
oil (enough to cover pan bottom)
2 cloves garlic, chopped
1 onion, chopped
1 small can mushrooms, drained
2 c. dry white wine

Preparation

Do not use Teflon pan.
Sprinkle veal with salt, pepper and flour lightly.
Heat oil in pan.
When hot, brown veal thoroughly on both sides on high heat.
Remove veal.
Saute onion, garlic and mushrooms until tender; drain excess oil.
Add white wine, scraping bottom and sides.
Boil until all particles on bottom of pan are dissolved.
Return veal to pan; simmer until veal is tender.
Serves 4.