1 lb. veal cutlets (sliced thin)
1/3 c. vegetable oil
1/2 tsp. prepared mustard
1/4 c. flour
1 med. sliced onion
1 sm. green pepper, sliced
1 can chicken bouillon or broth (10 3/4 or 12 oz. can)

Make a sauce of combining oil and mustard. Mix well or shake in jar. Lay veal in the above in a casserole dish for 15 minutes. Turn pieces of veal over to coat the meat. Then roll veal in flour on both sides.

Brown well in skillet on both sides. Then place browned veal in the oil and mustard sauce and add sliced onions, peppers and chicken broth or bouillon; bake for 60 minutes in a 350 degree oven (covered dish).