Veal Scalopppine

• 1 lb veal cutlet, sliced thin
• flour
• 6 tablespoons butter
• salt and pepper
• 14 cup sherry wine
• 2 tablespoons parsley, chopped
• 0.5 (4 ounce) can mushrooms, sliced

1. Dip veal cutlet in flour.
2. Saute in butter in large skillet, for 3 to 4 minutes on each side.
3. Sprinkle with salt and pepper and add sherry.
4. Add parsley and mushrooms.
5. Cover and simmer 10 minutes.

veal cutlet, flour, butter, salt, sherry wine, parsley, mushrooms

Taken from www.food.com/recipe/veal-scalopppine-385489 (may not work)