Instructions: Melt 1 tablespoon butter in 10-inch skillet. Add mushrooms and saute. Remove mushrooms from skillet and set aside.

Add chopped bacon to skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet.

Place flour, garlic powder, seasoned salt, and pepper on plate and stir to combine. Dust veal with flour mixture. Add veal to skillet and saute, a few pieces at a time, 2 minutes on each side over medium heat. Add remaining 1 tablespoon butter to skillet as needed.

Place veal on serving platter and keep warm.

Place cornstarch in 1-cup glass measure. Add water and stir until smooth. Stir in remaining ingredients and pour into skillet. Add reserved mushrooms and cook, stirring, over low heat just until mixture begins to boil. Pour over veal. Serve immediately.

This recipe yields 6 servings, 2 veal cutlets each.

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