1 1/2 lb. veal cutlets, sliced thin
1 tbsp. flour
2 tbsp. butter
1/2 c. marsala wine
2 tbsp. chicken stock
1/2 lb. fresh mushrooms thinly sliced, sauteed

Pound cutlets very thin. Cut veal into pieces about 6 inches square. Mix flour, a little salt and a few gratings fresh pepper, dredge veal slices lightly.

Melt butter in large skillet and when hot put in veal. Brown thoroughly on both sides on high heat. Add marsala wine and keeping the flame high let meat cook 1 minute longer. Do not overcook. Place meat in a serving dish. Add stock and sauteed mushrooms to the pan, scraping bottom and sides and pour over meat. Serve with rice or noodles.