Veal Or Chicken Cutlets Recipe

• 8 cutlets, pounded thin
• 1/2 c. flour
• Season flour with 1/4 teaspoon salt, 1/8 teaspoon white pepper, 1/8 teaspoon garlic pwdr
• 1 (10 ounce.) pkg. fresh mushrooms, sliced thinly
• 1/4 pound sweet butter (1 stick)
• 1/4 c. white wine
• 2 tbsp. minced parsley

1. Dredge cutlets in seasoned flour.
2. Saute/fry in two batches using 1/3 stick of butter for 4 cutlets.
3. Turn once when golden.
4. Remove cutlets to a hot plate and keep hot.
5. In the remaining 1/3 stick of butter, using the same pan, saute/fry the mushrooms till soft.
6. Add in the wine and cook for a minute to deglaze the pan and evaporated the alcohol.
7. Check seasoning.
8. Pour the sauce over the cutlets and garnish with parsley.
9. Serve with a rice pilaf or possibly pasta side dish.
10. Serves 3-4 persons.

cutlets, flour, flour, fresh mushrooms, sweet butter, white wine, parsley

Taken from cookeatshare.com/recipes/veal-or-chicken-cutlets-34097 (may not work)