1 tbsp. flour
1/2 tsp. salt
Dash pepper
1 lb. veal cutlets
1/4 c. cooking oil
1/2 med. onion, sliced
1 (1 lb.) can tomatoes (2 c.)
1 (3 oz.) can mushrooms
1 tbsp. parsley
1 tbsp. capers
1/4 tsp. garlic salt
1/4 tsp. oregano

Combine flour, salt and pepper; dust veal lightly with flour mixture.

In medium skillet, brown meat slowly in hot oil. Remove meat form skillet. Add onions to same skillet; cook until tender not brown. Add meat, tomatoes, undrained mushrooms, parsley, capers, garlic, salt and oregano. Cover; simmer for 20 to 25 minutes or until veal is tender, stirring occasionally.

Arrange veal on hot buttered noodles; top with sauce. 4 servings.