12 five oz. veal cutlets
4 cups mushrooms, sliced
1 medium red onion, finely chopped
3 tablespoons parsley, finely chopped
8 ounces butter (4 ounces for sauteeing the schnitzel & the rest for the sauce)
3 cups veal or chicken stock (canned chicken broth is ok)
1 cup Marsala wine or fruity white wine
1 teaspoon Worcestershire sauce
1/2 cup heavy cream
1/2 cup sour cream
Season to taste lightly with marjoram, basil, tarragon
Season the meat with salt and pepper
Season veal cutlets with salt and pepper.
Dip veal cutlets in flour on one side, shake excess off.
Heat skillet, add butter and when the skillet is very hot, without burning the butter, add veal cutlets with the flour side down and brown the cutlets lightly on both sides.
Do one or two cutlets at a time and remove from skillet when done, set aside and keep warm.
Add more butter to the skillet and saute onions until light gold in color.
Add the mushrooms and saute with the onions to cook out the liquid of the mushrooms.
Deglace with wine and add the veal or chicken stock, and reduce by one third.
Season to taste.
Add veal cutlets and simmer for 3 to 4 minutes.
Remove veal cutlets and add heavy cream and sour cream.
Adjust seasoning and return cutlets to skillet for a few minutes.
Set up the veal cutlets on a hot plate, top with sauce, and garnish with parsley.
Serve with spaetzle, noodles, or rice