Cutlets and Cream Sauce

This cooks up just as nicely with veal cutlets as it does with chicken. The secret is to tenderize the meat first. Just like a happy marriage, your cutlets will be that much better if you "try a little tenderness!"

1. Dredge in a mixture of flour, salt and pepper:

One package of chicken or veal medallions, pounded to perfection

2. Sautee in a large frying pan:

One onion, chopped
A pat of butter

3. Add the breaded cutlets to your frying pan and brown on both sides, then toss in:

1/2 package of mushrooms, wiped clean and sliced
A splash of Worcestershire sauce
1/2 cup of white wine

4. Let simmer on medium heat for about 8 minutes. Lower the heat, let sit for about five minutes, then add:

Half a pint of light cream

Allow mixture to cook on low heat for 10-12 more minutes or until sauce has thickened. Season with salt and pepper to taste.

The Germans call cutlets 'shnitzel', and they've mastered the art of lightly frying them to perfection and covering them with sinfully rich gravies and cream sauces. If you enjoyed this recipe, why not do a little research and then whip up a complete German meal for your frauline!

Serves: 2-4.

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