1 tbsp. flour
1/2 tsp. salt
Dash pepper
4 veal cutlets (about 1 lb.)
1/4 c. cooking oil

Combine flour, salt and pepper; dust veal with flour mixture and pound into meat. Veal will be tender if this is pounded well. In medium skillet brown meat slowly in hot oil. Remove meat from skillet.

1/2 med. onion, thinly sliced
1 (1 lb.) can stewed tomatoes (peppers, onions, etc. have been added)
1 (3 oz.) can (about 2/3 c.) sliced mushrooms
1 tbsp. parsley
1 tbsp. capers, drained
1/4 tsp. garlic salt
1/4 tsp. leaf oregano, crushed

Add onion to same skillet from which meat was removed; cook until tender but not brown. Add meat, tomatoes, undrained mushrooms, parsley, capers, garlic, salt and oregano. Cover; simmer for 20 to 25 minutes or until veal is tender, stirring occasionally.

Arrange veal on hot buttered noodles; top with sauce. 4 servings.