1. Dredge cutlets in flour, salt and pepper. Melt butter in large saute pan(start with a few pats and add as needed while browning). Brown both sides of cutlets in batches over medium heat. Careful not to let butter get brown. 2. Remove to a plate. 3. Add the thin onion slices and thin mushrooms and saute a few minutes. 4. Add wine and reduce on low heat. Put cutlets back in and cover. Simmer till cutlets are tender and sauce thickens a bit. ---------------------------------------------------------------------------
Nutrition
Ingredients
