| 1 | Method: Skin the tomatoes and slice the onions and simmer in butter with garlic. |
| 2 | Add the white wine when the tomatoes and onions are almost cooked and cook for a further ten minutes. |
| 3 | Place the cutlets in a buttered casserole and pour the mixture over them. |
| 4 | Cover and cook for 90 minutes at 350 degrees. |
| 5 | Serves 4 |
