Boder's On The River Veal Continental

Salt and pepper veal and lightly coat with 2 tablespoons flour. Use more flour if necessary. Saute in skillet in 3 tablespoons butter, turning once, until cooked through, and lightly browned; add more butter if necessary. Remove veal from pan.

To make sauce: In same pan, heat remaining 1 tablespoon butter. Add onions and saute. Quickly stir in remaining 2 tablespoons flour, stirring until mixture thickens. Quickly add stock, vermouth and soda, stirring constantly.

Continue to cook, until mixture reaches the consistency of a thin gravy, about 5 minutes.

Return veal to pan and bring mixture just to a boil. Immediately remove from heat and serve cutlets with about one-half of the sauce. Garnish with mushrooms and lemon wedge.

cook's notes

Use remaining sauce to cook additional veal, or to top chicken or turkey cutlets.