1 lb. veal cutlets
1/4 c. flour
4 tbsp. butter
1/2 lb. mushrooms, sliced
1/2 c. dry vermouth
2 tbsp. water
3/4 tsp. salt
1 tbsp. chopped parsley
Dash of pepper

Pound cutlets to 1/8th inch thickness. Cut into pieces approximately 2 x 3 inches. Coat lightly with flour. In skillet, melt butter, brown meat, removing pieces when done. Add mushrooms, vermouth, water, salt and pepper to skillet. Heat to boiling, reduce heat, simmer 5 minutes or until mushrooms tender. Add meat, heat through, add parsley.