| 1 1/2 to 2 pound veal cutlet |
4 2/3 oz |
$9.99 per pound
|
$2.91 |
| 2 tbsp. flour |
1 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 1 1/4 teaspoon salt |
0.21 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 teaspoon pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1 clove garlic |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1/4 c. butter |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 2 tbsp. extra virgin olive oil (or possibly Mazola) |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1/2 pound mushrooms, thinly sliced |
1 1/3 oz |
$3.69 per 8 ounces
|
$0.61 |
| 1/2 c. water |
1 tablespoon |
n/a
|
|
| 1 c. Marsala wine (sherry may be used) |
2 tablespoons |
$22.00 per liter
|
$0.87 |
| Total per Serving |
$4.56 |
| Total Recipe |
$27.36 |
Suggestions?