Veal Cutlets Supreme
(Shared recipe submitted by Ruth Burbage.)
- 4 to 5 veal cutlets
- 2 tablespoons butter or margarine
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/2 cup white wine
- 1 can cream of mushroom soup
Flour the cutlets and brown in butter. Add onion and green pepper; cook until onion turns clear. Add wine and soup. Simmer, covered, for about 30 minutes.
About Ruth: Ruth has published two cookbooks. The first is HAPPY COOKING With Friends & Family. She graciously sent me a copy and it is wonderful, with over 700 recipes. Her newest book is Now You're Cooking with Ruth's Ramblings, which is also the title of her monthly newsletter. If you are interested in purchasing a book, feel free to e-mail her at email@example.com. She will tell you all about it.
Additional recipes submitted by Ruth:
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