1 tbsp. flour
1/2 tsp. salt
Dash pepper
4 veal cutlets (1 lb.)
1/4 c. Crisco
1/2 onion, thinly sliced
1 can (16 oz.) tomatoes
1 can (3 oz.) sliced mushrooms
1 tbsp. chopped parsley
1 tbsp. capers, drained
1/4 tsp. garlic salt
1/4 tsp. dried oregano
Hot buttered noodles

Combine flour, salt, and pepper; coat veal lightly with mixture. In medium skillet, brown meat slowly in hot Crisco. Remove meat from skillet. Add onion; cook until tender but not brown. Add meat, tomatoes, undrained mushrooms, parsley, capers, garlic salt, and oregano. Cover and simmer until veal is tender, 20 to 30 minutes; stir occasionally.

Arrange veal over noodles; top with sauce. Makes 4 servings.