Veal cutlets are prepared deliciously and simply on the stovetop in this easy-to-follow recipe.
Sauté onion in oil until transparent.
Coat cutlets with flour, shaking off excess.
Place cutlets into pan and add water.
Cover tightly and cook for one and a half to two hours or until tender.
If mushrooms are desired, add to pan 10 minutes before done.
Styling and Photography by Jennifer E. Bitton