1/4 c. unsalted butter
1/2 lb. sm. button mushrooms
3 lg. garlic cloves, minced
1 tbsp. minced parsley
Salt and pepper to taste
Salt and pepper both sides of veal cutlets; place in a 13 x 9 inch baking dish. In a medium bowl, whisk the sour cream, egg, and vinegar together. Pour over cutlets and marinate 1-2 hours in the refrigerator. In a heavy 12 inch skillet over medium heat, heat butter and oil. Remove cutlets from marinade and scrape off excess. Dredge meat in bread crumbs; shake off all excess. Saute meat in hot oil mixture for about 3 minutes and turn and saute the other side.
To prepare Mushroom Garnish: In a medium skillet, melt butter; add mushrooms and garlic. Cook, stirring frequently, for 5 minutes. Season with salt and pepper and stir in parsley.
