1 lb. veal cutlets, each cut about 1/4 inch thick
1/4 c. all-purpose flour
4 tbsp. butter
1/2 lb. mushrooms, sliced
1/2 c. dry vermouth
2 tbsp. water
3/4 tsp. salt
Dash of pepper
1 tbsp. chopped parsley
Sauteed cherry tomatoes
Parsley sprigs for garnish

About 50 minutes before serving, on cutting board with meat mallet or dull edge of French knife, pound veal cutlets to 1/8 inch thickness. Cut cutlets into about 3 x 2 inches pieces. On waxed paper, coat cutlets lightly with flour. In 10 inch skillet over medium-high heat, in hot butter, cook meat ( a few pieces at a time) until lightly browned on both sides, removing pieces as they brown and adding more butter if necessary.

Add mushrooms, vermouth, water, salt, and pepper to skillet; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender. Return meat to skillet; heat through. Stir in chopped parsley. Arrange meat on platter with sauteed cherry tomatoes. Garnish with parsley sprigs, if you like. Makes 4 servings.