|All purpose flour||1 Tablespoon|
|Veal cutlets||1 Pound (About 4 In Number)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Medium, thinly sliced|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned sliced mushrooms||3 Ounce (1 Can, Undrained, Or 2/3 Cup)|
|Snipped parsley||1 Tablespoon|
|Capers||1 Tablespoon, drained|
|Garlic salt||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Hot buttered noodles||1 Cup (16 tbs)|
Combine flour, salt, and pepper; coat veal lightly with flour mixture.
In medium skillet, brown meat slowly in hot oil.
Remove meat from skillet.
Add onion to skillet; cook till tender but not brown.
Add cooked meat, tomatoes, mushrooms with liquid, snipped parsley, capers, garlic salt, and'oregano.
Cover and simmer for 20 to 25 minutes or till veal is tender, stirring occasionally.
Arrange veal on hot buttered noodles; top with sauce.