Veal Scallopini - cooking recipe

Ingredients

4 large tomatoes or 1 large can stewed tomatoes (14 oz.)
3/4 lb. fresh mushrooms
1/2 c. olive oil or salad oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2/3 c. dry white wine
salt and pepper
12 veal cutlets, pounded thin (about 1 1/2 lb.)
grated Parmesan cheese

Preparation

Peel tomatoes and chop fine.
Wash mushrooms (don't soak). Slice thin and saute in 1/4 cup oil for about 4 minutes.
Add onion and garlic.
Cook until onion is golden.
Add tomatoes and salt and pepper to taste.
Mix well.
Cover and simmer for 1/2 hour.
In another frying pan, add remaining 1/4 cup oil, saute veal until lightly brown on both sides, frying a few cutlets at a time.
Return all veal to skillet.
Pour sauce and wine over veal and simmer 6 minutes.
Top with Parmesan cheese and serve over buttered noodles.