1 1/2 lbs. 1/8 inch thick veal cutlets
Salt
Pepper
About 1 1/2 tbsp. all-purpose flour
2 tbsp. butter
1/2 c. dry Marsala or Madeira wine
1 (3 oz.) can sliced mushrooms or 1 c. sliced fresh mushrooms
2 tbsp. water

Cut veal into large pieces. Season both sides lightly with salt and pepper; sprinkle with flour. Saute veal in butter until well browned on both sides. Stir in wine and mushrooms; cook 1 minute over medium heat, stirring frequently.

Place veal on serving platter. Add water to drippings, stirring and scraping bottom of skillet to loosen browned bits. Cook until bubbly; pour over veal. Yield: 4-5 servings.