Veal Bertrand Recipe

• 2 lbs. veal cutlets (or possibly turkey)
• 1 (6 ounce.) can mushrooms, liquid removed
• 2/3 c. dry sherry
• 1/4 c. parsley
• Dash of garlic pwdr
• 6 tbsp. butter
• 3 to 4 slices Swiss cheese

1. Cut veal in 6 portions.
2. Pour to 1/4 inch thick.
3. Slash edges with knife to prevent curling.
4. Combine mushrooms, sherry, parsley and garlic.
5. Pour mix over meat.
6. Marinate for 30 min, turning occasionally.
7. Over direct heat, heat butter in electric fry pan.
8. Drain meat, reserving marinade.
9. Quickly brown meat in butter (about 3 min on each side).
10. Add in marinade and bring to a boil.
11. Reduce heat, place cheese on meat.
12. Cover and cook 2 min till cheese is melted.

veal cutlets, mushrooms, sherry, parsley, garlic, butter, swiss cheese

Taken from cookeatshare.com/recipes/veal-bertrand-21428 (may not work)