1 lb. veal cutlets (1/4 inch thick)
1/4 c. all-purpose flour, divided
1/4 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1 tbsp. olive oil, divided
1 1/2 c. sliced fresh mushrooms
3/4 c. Marsala
1/4 c. water
1/4 tsp. beef-flavored bouillon granules
Fresh parsley sprigs (opt.)

Trim fat from cutlets. Place cutlets between 2 sheets of heavy-duty plastic wrap and flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Combine 3 tablespoons flour, salt and pepper; stir well. Dredge cutlets in flour mixture.

Coat a large nonstick skillet with cooking spray; add 2 teaspoons oil. Place over medium heat until hot. Add cutlets; cook 4 minutes on each side or until browned. Remove cutlets from skillet. Drain and pat dry with paper towels. Set aside. Wipe drippings from skillet with a paper towel.

Add remaining 1 teaspoon oil to skillet and place over medium heat until hot. Add sliced mushrooms and saute until tender. Sprinkle remaining 1 tablespoon flour over mushrooms, stirring until well blended. Add Marsala, water, and bouillon granules. Cook, stirring constantly, 2 minutes or until mushroom mixture is thickened. Add cutlets; cover and simmer 5 minutes or until cutlets are tender. Transfer cutlets to a large serving platter; spoon mushroom mixture over cutlets. Garnish with fresh parsley sprigs, if desired. Yield: 4 servings (236 calories per serving).