Recipe courtesy of Margret Fluge.
turkey, cutlets, pounded to ¼ inch thickness
pork, cutlets, pounded to ¼ inch thickness
pepper, to taste
cup sliced button mushroom
cup red wine
cup beef stock
beef bouillon, dissolved in half a cup of water
tsp soy sauce
Tbsp chopped parsley
Combine flour, salt, pepper. Dredge cutlets in seasoned flour. In a skillet heat butter and oil. Brown cutlets about 3 minutes on each side. Set aside. Add onions to skillet. Cook until they are tender then add mushrooms. Cook for another 5 minutes. Deglaze with wine and beef stock. Season with soy sauce. Garnish with parsley.