1 lb. veal cutlets (or chicken)
1/3 c. Parmesan cheese
1/3 c. flour
1/4 c. butter
1 clove garlic, pressed
10 oz. fresh mushrooms, sliced
Dash cayenne pepper
1 tsp. Kitchen Bouquet or Gravy Master
1/4 c. hot beef stock (chicken stock for chicken)
1/4 c. Marsala wine

Cut veal in 2" pieces. Combine cheese and flour. Turn meat over and over in the cheese and flour until well coated. In skillet, over medium heat, place some butter, garlic and veal slices. Saute until meat is golden brown on all sides, adding more butter as needed; set aside.

Discard garlic. Saute mushrooms in same butter for 5 minutes. Set aside.

Combine cayenne pepper, meat extract and stock. Add to skillet and deglaze pan. Add veal, mushrooms and wine. Cook until heated.

For oven, cover and bake at 400 degrees for 15 minutes. Add wine and bake for 5 more minutes, covered. Serves 2 to 3.