3 lbs. veal cutlets
Seasoned bread crumbs
2 beef bouillon cubes
1 1/2 c. dry sherry
1 1/2 lbs. mushrooms
15 Italian green peppers
1 c. water
2 eggs, beaten

Dip veal in beaten eggs, then bread crumbs, fry in mixture of 1/2 oil and 1/2 butter until brown. Remove browned veal from pan and drain on paper.

In pan drippings saute 1 1/2 pounds sliced mushrooms. Remove from pan and set aside.

Seed, wash, and slice green peppers. Season with salt, pepper and garlic powder. If needed add oil to pan and brown peppers until soft - cover and cook for 5 minutes.

Put veal in oven baking dish. Add peppers and mushrooms. Dissolve 2 bouillon cubes in 1 cup boiling water, add 1 1/2 cups sherry and put over veal. Bake at 350 degrees for 1/2 hour. Serve with pasta below:

Cook curly macaroni, drain, season with olive oil, butter, oregano, fresh garlic, salt, pepper and chopped parsley to taste. (Package of frozen peas may be added if so desire).