Veal Scaloppine Recipe

• 1 tbsp. flour
• 1/2 teaspoon salt
• Dash pepper
• 4 veal cutlets (1 lb.)
• 1/4 c. Crisco
• 1/2 onion, thinly sliced
• 1 can (16 ounce.) tomatoes
• 1 can (3 ounce.) sliced mushrooms
• 1 tbsp. minced parsley
• 1 tbsp. capers, liquid removed
• 1/4 teaspoon garlic salt
• 1/4 teaspoon dry oregano
• Warm buttered noodles

1. Combine flour, salt, and pepper; coat veal lightly with mix.
2. In medium skillet, brown meat slowly in warm Crisco.
3. Remove meat from skillet.
4. Add in onion; cook till tender but not brown.
5. Add in meat, tomatoes, undrained mushrooms, parsley, capers, garlic salt, and oregano.
6. Cover and simmer till veal is tender, 20 to 30 min; stir occasionally.
7. Arrange veal over noodles; top with sauce.
8. Makes 4 servings.

flour, salt, pepper, veal cutlets, crisco, onion, tomatoes, mushrooms, parsley, capers, garlic salt, oregano, buttered noodles

Taken from cookeatshare.com/recipes/veal-scaloppine-26173 (may not work)