1 (10 oz.) pkg. frozen breaded veal cutlets
2 tbsp. butter
1 (4 oz.) can sliced mushrooms
Grated Parmesan cheese to taste (optional)
1 c. cocktail vegetable juice

Brown the veal cutlets in the butter in a skillet according to package directions and remove from skillet. Drain the mushrooms, add to the drippings in skillet and cook until brown. Place the veal cutlets in skillet with mushrooms and sprinkle with Parmesan cheese. Pour vegetable juice over all. Cook over low heat until the cutlets are tender and the sauce is thick. 4 servings.