INGREDIENTS

• 2 ½ lbs. Veal Cutlet, ¾ inch thick
• 1 clove Garlic, split
• Colonna Grated Parmesan Cheese
• 6 tablespoons Butter
• ¾ pound Mushrooms, sliced
• ¾ cup Sherry
• Colonna Coarse Kosher Salt to taste and Spice Farms Black Pepper to taste

DIRECTIONS:

1. Pound the veal to half its thickness and cut into 4-inch pieces. Rub the meat thoroughly with the garlic. Sprinkle the meat on both sides with salt and pepper and roll in Colonna Grated Parmesan Cheese.

2. Saute in butter until golden brown, for about 20 minutes. Remove and keep warm. Brown mushrooms quickly in the same pan, adding more butter if necessary. Add the sherry and simmer for around 5 minutes, covered. Pour over meat and Serve.