|Veal cutlets||4 Pound (4 Cutlets, 1 Pound Each)|
|Crisco||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 , thinly sliced|
|Canned tomatoes||16 Ounce (1 Can)|
|Canned mushrooms||3 Ounce, sliced (1 Can)|
|Chopped parsley||1 Tablespoon|
|Capers||1 Tablespoon, drained|
|Garlic salt||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Hot buttered noodles||1 Cup (16 tbs)|
1 In a bowl, mix flour, salt, and pepper.
2 Roll the veal lightly in the mixture to coat.
3 In medium skillet, heat Crisco.
4 Brown the meat slowly in it.
5 Remove meat from the skillet.
6 Add in onion and cook until tender but not brown.
7 Add in meat, tomatoes, undrained mushrooms, parsley, capers, garlic salt, and oregano.
8 Simmer, covered until veal is tender, for 20 to 30 minutes, stirring occasionally.
9 In a dish, arrange veal over noodles.
10 Top with sauce and serve.