4 lg. veal cutlets
4-6 oz. freshly grated Parmesan cheese
Salt and pepper to taste
3 tbsp. olive oil
1 lg. clove garlic, minced
1/2 c. beef bouillon
1/2 c. dry sherry
1 tbsp. lemon juice
1/4 tsp. marjoram
1/4 tsp. thyme
8-12 oz. egg noodles
1/2 lb. to 12 oz. sliced mushrooms

Slice meat in 3-inch strips. Pound salt, pepper and Parmesan cheese into meat. Heat oil; brown meat, garlic and mushrooms in oil, adding more oil if necessary.

Drain excess fat from pan and add sherry, bouillon, lemon juice, marjoram and thyme. Cover and cook 30 minutes slowly. Scrape all the meat particles from the pan. Cook noodles while meat is simmering. Serve meat on noodles immediately. Serves 4.