Schnitzel Royale

4 fillets of veal (totaling about 1/2 lb)
1/4 c heavy cream (or more if needed)
1 egg
fine bread crumbs
butter and oil for frying
1 large tomato seeded and diced
1 cup shredded smoked gouda

Pound veal till thin and tender. Combine cream and egg. Dip veal in egg mixture to coat and then into bread crumbs. Set aside.

Heat ~2 T butter and ~2 T oil in a large frying pan. Fry veal until golden brown and crispy. Arrange veal in a shallow baking pan. Top each cutlet with some diced tomato and then with shredded cheese. Bake at 340 degrees until cheese is melted and meat is thoroughly heated.

To serve, place several tablespoonfuls of Mushroom Sauce on plate. Top with veal. If sauce is too thin at time of serving, stir in a teaspoonful or so of flour and increase heat, stirring constantly until sauce thickens.

Mushroom Wine Sauce

3 T butter
1 T chopped parsley
1 clove garlic, minced
1 large shallot, finely chopped
3/4 - 1 c thinly sliced mushrooms
1 1/2 T flour
1/4 c sherry
1 c stock (chicken or beef)
1/8 t nutmeg

Melt 2 T butter in saucepan. Add parsley, garlic, and shallots.
Sauté 3 minutes.

Stir in flour. Gradually add stock stirring constantly. Add nutmeg. In separate pan, melt 1 T butter. Add mushrooms and sauté 3-5 minutes. Add mushrooms to sauce. Deglaze pan with the sherry. Add sherry to sauce. Simmer sauce on low heat stirring occasionally while preparing veal.