Veronica'S Veal Scaloppine

• 1 1/2 c. hot water
• 1 small can tomato sauce
• 4 Tbsp. butter (or olive oil)
• 1/4 onion (medium size), minced
• 1/2 lb. raw sliced mushrooms
• 1 lb. Italian-style veal cutlets
• salt and pepper to taste
• oregano to taste
• basil to taste
• 1 clove garlic, minced
• 1 Tbsp. grated Parmesan cheese
• some flour to which salt and pepper has been added
• Chianti or wine of preference
• 1/2 lb. cooked angel hair or vermicelli

1. Cut partially frozen veal cutlets into bite-size pieces.
2. Melt butter in a Dutch oven.
3. Flour veal and brown in butter.
4. Remove meat to bowl and reserve.
5. Add onion and garlic to butter; brown several seconds.
6. Then add sliced mushrooms.
7. Return meat to pot; add tomato sauce, hot water, oregano, basil, 1/2 cup wine and grated cheese.
8. Serve over pasta.
9. Grate additional cheese and some fresh parsley.
10. Serve with hot baked garlic bread.

water, tomato sauce, butter, onion, mushrooms, italianstyle veal cutlets, salt, oregano, basil, clove garlic, parmesan cheese, flour, chianti, vermicelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1072500 (may not work)