1 1/2 lbs. veal escallops (about 8 pieces)
Flour, salt, pepper
Cooking oil
3 tbsp. butter
1/4 lb. prosciutto, cut into thin 1-inch strips
1 med. onion, chopped
8 to 10 mushrooms, sliced
3/4 c. marsala wine

1. Wash and pat dry veal. Season flour with salt and pepper. Coat veal with flour (can tenderize with a meat mallet if need be).

2. Cook veal in skillet, adding oil as needed. Brown on both sides for 3 minutes.

3. Remove the veal from the skillet when done and place in an ovenproof dish in the oven.

4. Add butter to skillet, heat up. Add prosciutto and onion. Saute for 5 minutes. Add mushrooms; continue cooking for 2 minutes.

5. Add marsala wine to skillet; simmer for 2 minutes and pour the sauce over the veal.