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Ingredients
- 8 cutlets, pounded thin
- 1/2 c. flour
- Season flour with 1/4 teaspoon salt, 1/8 teaspoon white pepper, 1/8 teaspoon garlic pwdr
- 1 (10 ounce.) pkg. fresh mushrooms, sliced thinly
- 1/4 pound sweet butter (1 stick)
- 1/4 c. white wine
- 2 tbsp. minced parsley
Directions
- Dredge cutlets in seasoned flour. Saute/fry in two batches using 1/3 stick of butter for 4 cutlets. Turn once when golden. Remove cutlets to a hot plate and keep hot.
- In the remaining 1/3 stick of butter, using the same pan, saute/fry the mushrooms till soft. Add in the wine and cook for a minute to deglaze the pan and evaporated the alcohol. Check seasoning. Pour the sauce over the cutlets and garnish with parsley.
- Serve with a rice pilaf or possibly pasta side dish. Serves 3-4 persons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 205 | 71% |
| Total Fat 23.4g | 29% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 169mg | 7% |
| Potassium 267mg | 8% |
| Total Carbs 14.71g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.33g | 1% |
| Protein 4.04g | 6% |
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