Veal Cutlets Provençal

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 (1/4-inch-thick) veal cutlets
• 1/4 cup olive oil
• 1/4 pound fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 medium tomatoes, peeled and chopped
• 1/4 cup Chablis or other dry white wine
• Dash of hot sauce
• Minced fresh parsley

1. Combine flour, salt, and pepper; mix well. Dredge cutlets in flour mixture, and brown in oil in a large skillet. Add mushrooms and garlic; cook over medium heat 5 minutes or until mushrooms are tender.
2. Add tomatoes, wine, and hot sauce, stirring gently. Cover and simmer 45 minutes or until cutlets are tender. Transfer cutlets to a warm serving platter; spoon sauce over cutlets, and sprinkle with minced fresh parsley. Serve immediately.

flour, salt, pepper, veal cutlets, olive oil, mushrooms, clove garlic, tomatoes, chablis, hot sauce, fresh parsley

Taken from www.myrecipes.com/recipe/veal-cutlets-provenal (may not work)