It's time to read and vote for your favorite article in the 2013 Write-Off Contest! The four finalist's articles are featured in the May 13 newsletter and can be found through this link. Hurry! Voting ends May 18.
6 veal cutlets
1 egg
Cracker crumbs
3 Tbsp. olive oil
1 large onion, chopped
3 Tbsp. butter
3 Tbsp. flour
3/4 c. Sauterne or Chablis
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. grated Cheddar cheese
Instructions
Dip cutlets into beaten egg, then into cracker crumbs; brown in olive oil. Brown onion in butter in casserole; stir in flour. Add wine slowly; add undiluted soup. Add browned veal cutlets; sprinkle grated cheese on top. Bake in preheated 350 degree oven for 1 hour. Serve with rice or noodles. Yield: 6 servings.
