|Fresh mushrooms||1⁄4 Pound, sliced|
|Seasoned salt||To Taste|
|Seasoned pepper||To Taste|
|Thin veal cutlets||1 Pound|
|Fresh pineapple||3 , sliced and halved|
|Heavy cream/Whipping cream||1⁄4 Cup (4 tbs)|
In saucepan, in 2 tablespoons hot butter, saute" mushrooms about 3 minutes or until tender; sprinkle with 1/4 teaspoon seasoned salt and 1/8 teaspoon seasoned pepper.
Sprinkle cutlets with 1 teaspoon seasoned salt, 1/8 teaspoon seasoned pepper.
In large skillet, in 1/4 cup hot butter, quickly saute them until golden; remove to warm platter.
In same skillet, brown pineapple slices on both sides, adding more butter if needed; remove to platter.
To skillet add mushrooms, 1/3 cup water and cream; heat through; pour over veal.