Fry breaded veal cutlets in a bit of butter or olive
oil (I use a little of both) until lightly browned.
Remove cutlets from pan and keep warm.
In the same pan,
saute chopped onion until translucent. Add finely
chopped garlic, a dash of olive oil, a little
white pepper 1 tsp. of salt, a little sugar
and 1/4 cup fresh sliced mushrooms .
When garlic is
cooked add 1/2 cup white wine and 2 tblsp Dijon
Cook at a fast
simmer until reduced by about half. Then add
1/4 cup whipping cream and simmer until thickened.
Top cutlets with sauce and serve immediately.
or triple sauce, depending on the amount of
cutlets you make. You can also use pork cutlets
for this recipe.