1 1/2 lbs. veal cutlets
3/4 lb. fresh mushrooms
1 sm. onion
2 cloves garlic
1/3 c. olive oil
3/4 c. Marsala wine
3/4 c. flour
1/2 c. vegetable oil
Salt and pepper to taste

Have the veal cutlets pounded thin. Clean and slice the mushrooms. Chop the onion, mince the 2 cloves of garlic. Heat 3 tablespoons of the olive oil and saute the mushrooms, onions, and garlic. When mushrooms are golden brown, add the Marsala wine and simmer for 2 minutes. Remove from pan and set aside. Dredge cutlets in flour. Heat the remaining olive oil and vegetable oil in the same skillet and brown the cutlets in batches over medium heat. Drain off any fat. Now return the sauteed mushrooms to the skillet along with the veal. Season to taste. Simmer for 5 minutes, stirring often. Serves 4 to 6 persons. This recipe can be used for chicken cutlets as well.