Main Courses
Ingredients:
1 tablespoon flour
½ teaspoon salt
dash pepper
4 veal cutlets (about 1 lb.)
¼ cup cooking oil
½ medium onion (thinly sliced)
1 1-lb can (2 cups) tomatoes
1 3-oz. can sliced mushrooms
1 tablespoon snipped parsley
¼ teaspoon garlic salt
¼ teaspoon crushed oregano
Combine flour, salt and pepper; dust veal lightly with flour mixture. In medium skillet, brown meat slowly in hot oil. Remove meat from skillet. Add onion to same skillet; cook till tender but not brown. Add meat, tomatoes, undrained mushrooms, parsley, garlic salt, and oregano. Cover; simmer for at least 1 hour, until meat is tender, stirring occasionally. Arrange veal on hot buttered noodles; top with sauce.
