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VEAL CUTLETS

• 5 to 6 tenderloin veal steaks ½” thick
• 2 onions sliced
• 1 tbsp yogurt
• 2 tbsp mayonnaise
• 3 tbsp shredded cheese
• 1 tsp fresh parsley
• Vegetable oil
• Salt and pepper

Add about 2 tbsp of vegetable oil to a large pan. Add the sliced onions and sprinkle with salt & pepper to taste. Cook for a few minutes until the onions are tender. Cover the bottom of an oven-resistant Pyrex with the onions. Arrange the veal steaks over the onions creating a second layer. Set aside. In a bowl, mix the mayonnaise, yogurt, shredded cheese and parsley. Cover the steaks evenly with this mixture and place the Pyrex in the oven. Cook for about 45 minutes to an hour at 375 degrees. Serve, decorate with fresh parley and enjoy! Smacznego!