• 4 veal cutlets
• 1/4 c. butter
• 1 sm. onion, minced fine
• 2 teaspoon flour
• 1/4 teaspoon salt
• 2 tbsp. whipping cream
• 1/2 pound mushrooms, sliced
• 2-3 tbsp. extra virgin olive oil
• 1/4 c. dry sherry
• 1/2 to 2/3 c. beef broth
• 1/8 teaspoon pepper

Directions

1. Lb. meat to 1/4 inch thick. Saute/fry mushrooms in butter over medium heat till light brown, about 3 to 4 min; set aside. Add in oil to the butter left from the saute/fry. Heat over medium heat. Cook veal till light brown, about 2 to 3 min per side; set aside. Saute/fry onion till tender. Stir sherry into onion, bring to boil over medium heat and boil for 15 seconds. Stir in flour and cook 30 seconds, stirring constantly. Remove from heat, stir in broth, cook uncovered over medium heat, stirring constantly till boiling.
2. Stir the reserved mushrooms, salt and pepper into the sauce. Add in the reserved veal and reduce heat to low. Simmer covered till tender, about 10 min. Push veal to one side of skillet and stir cream into sauce; mix well. Heat over low heat thoroughly. Serve immediately. Good with pasta or possibly spaghetti.