French Style Veal Cutlets

Yield > 4
Ingredients :
1 lb Veal Cutlet, thinly sliced
1/2 tsp Salt
1/8 tsp Pepper
2 tbl Corn Oil, to 4 tablespoons
1/4 lb Mushrooms, sliced
1 x Chicken Bouillon Cube
1 1/4 cup Water
1/4 cup Dry White Wine
1 tbl Cornstarch
1/4 cup Water
Method :
• With meat mallet, pound veal cutlets to 1/4" thickness;
cut into serving size pieces.
• Sprinkle with salt and pepper.
• In large skillet, heat 2 Tbsp. corn oil over medium heat.
• Add veal slices, a few at a time, so that pieces do not
touch. Cook 8 to 10 minutes or until veal is lightly browned on
both sides. Remove from skillet; keep warm.
• If necessary, add 1 to 2 more tablespoon corn oil to pan;
heat over medium heat.
• Add mushrooms and saute 3 to 4 minutes or until tender.
Remove to platter with veal.
• To pan add bouillon cube and 1 1/4 cups water. Bring to
boil, stirring to dissolve bouillon.
• Add wine and boil 1 minute.
• Stir together cornstarch and 1/4 cup water. Gradually stir
into hot liquid in skillet. Stirring constantly, bring mixture to
boil over medium heat and boil 1 minute.
• Serve gravy over cutlets.