4 slices thin veal
1/2 stick butter
1 tbsp. oil or Crisco
1/4 c. chicken bouillon
1 tbsp. lemon juice
1/4 c. Marsala wine
Flour
1/4 lb. fresh mushrooms, sliced
Parsley (preferably fresh)

Dredge veal in flour seasoned with salt and pepper. Heat butter and oil in skillet, add veal and brown on both sides. Add wine, lemon juice, bouillon and mushrooms. Cover and cook approximately 10 minutes. Serve topped with parsley.

Serves 2. Comments: Boneless, skinless chicken breasts pounded flat may be substituted.