1 lb. veal cutlets (substitute chicken for a less costly dish)
Flour
Salt and pepper to taste
1 stick butter
1 tbsp. olive oil
2 c. sliced mushrooms
2 c. Marsala
1/2 c. heavy cream

Beat cutlets between 2 sheets of wax paper until very thin. Coat with flour and season with salt and pepper. Heat butter and oil in large frying pan. Add mushrooms and fry 2 minutes. Remove mushrooms. Add slices of veal and brown quickly on both sides. Add the Marsala and simmer uncovered 3 minutes. Remove. Add cream to remaining sauce in pan and heat through, stirring constantly. Add veal and mushrooms. Heat through. Serve veal, right away, covered with mushrooms and marsala sauce.