4 veal cutlets (1 lb)
2 tbsp flour
1 tbsp margarine
1 tbsp oil
1 cup fresh mushrooms, sliced
1/2 cup onions, chopped
1/4 cup vermouth
1 tbsp fresh parsley, chopped for sauce
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 tsp oregano
1 tbsp chopped parsley, for garnish

Pound cutlets between wax paper with rolling pin until thin.  Place flour in paper bag,
add one cutlet, and shake until dusted with flour.  Remove and repeat until all cutlets
are lightly floured.  Heat margarine and oil in large skillet.  Add 2 cutlets (do not crowd)
and saute until brown on both sides, 2 to 3 minutes per side.  Remove to warm plate
and saute the other 2 cutlets.  Remove to plate.  Place mushrooms and onions in same
skillet and saute until onions are soft.  Reduce heat and add vermouth, parsley,
salt, pepper and oregano.  Cook and stir until sauce bubbles.  Return all veal cutlets
to skillet and cook, turning and basting with sauce, until heated through.  Arrange
cutlets on heated platter and spoon vegetables and sauce over them.  Garnish with
parsley before serving.