8 cutlets, pounded thin
1/2 c. flour
Season flour with 1/4 tsp. salt, 1/8 tsp. white pepper, 1/8 tsp. garlic powder
1 (10 oz.) pkg. fresh mushrooms, sliced thinly
1/4 lb. sweet butter (1 stick)
1/4 c. white wine
2 tbsp. chopped parsley

Dredge cutlets in seasoned flour. Saute in two batches using 1/3 stick of butter for 4 cutlets. Turn once when golden brown. Remove cutlets to a warm plate and keep warm.

In the remaining 1/3 stick of butter, using the same pan, saute the mushrooms until soft. Add the wine and cook for a minute to deglaze the pan and evaporated the alcohol. Check seasoning. Pour the sauce over the cutlets and garnish with parsley.

Serve with a rice pilaf or pasta side dish. Serves 3-4 persons.