1 1/2 lbs. veal cutlet
3 tbsp. butter
3 tbsp. brandy
10 oz. cream sauce or 1 can of cream of mushroom soup
1 c. mushrooms, fresh, sliced
2/3 c. milk
1 apple, peeled, cored, and sliced

Skim milk may be substituted.

Pound veal cutlets until thin and flat. In a large skillet, brown veal in butter. Remove veal from pan and add brandy. CAUTION: Brandy will ignite near an open flame.

Add the mushrooms and saute until tender while scraping bottom of skillet. Stir in cream sauce and add milk. Mix well and add the veal and apple. Cook over low heat until tender, stirring occasionally. If you make your own cream sauce, season to your liking with salt and pepper. Serve with rice. Serves: 4. (Prep and Cooking Time: 30 minutes)