1/3 c. flour
1 tsp. salt
1 tsp. parsley flakes
1 tsp. basil
1/4 tsp. pepper
1/4 c. grated Parmesan
2 lb. veal cutlets (1/2 inch thick)
1 egg
1 tbsp. water
1/2 c. oil
2 tbsp. chopped onion
1 c. tomato sauce
1/3 c. sliced mushrooms
1/4 c. sherry

Mix first 6 ingredients and put in plastic bag. Cut veal into serving pieces, dip in egg beaten with water, then shake in bag with flour mixture. Brown meat in heavy skillet.

Remove meat. Add onion, tomato sauce, mushrooms. Stir until mixture bubbles. Add meat; cover and cook over low heat for about 45 minutes. Stir in sherry if desired.