1 tbsp. flour
1/2 tsp. salt
1 1/2 lb. chicken or veal cutlets
1/8 c. oil
2 med. onions, thinly sliced
1 (16 oz.) can tomatoes, cut up
1 (3 oz.) can mushrooms, undrained
1 tbsp. minced garlic
1/2 tsp. oregano
Dash of salt
Salt to taste

Combine flour and 1/2 teaspoon salt. Coat cutlets with flour and salt mixture. In medium skillet brown cutlets in hot oil. Remove meat from skillet. saute onion and minced garlic until tender, but not brown. Return cutlets to skillet. Add all the remaining ingredients. Cover and simmer for 25-35 minutes or until meat is tender. Stir occasionally. Serve over hot buttered egg noodles. Serves 4.