1 1/2 lb. veal cutlet
Flour
1 tbsp. butter
1 tbsp. olive oil
1/2 lb. thinly sliced mushrooms
1 clove garlic
2 tbsp. parsley
2 tbsp. basil
1/2 c. tomatoes
1/2 c. marsala wine
2 tbsp. Parmesan cheese

Preheat oven to 325 degrees. Cut into 1 inch squares; 1 1/2 pound veal cutlet cut thin, trimmed, boned and pounded. Dredge with flour. Brown in a mixture of 1 tablespoon butter and 1 tablespoon olive oil. Add 1/2 pound thinly sliced mushrooms, 1 clove garlic pressed, 2 tablespoons chopped parsley, 2 tablespoons chopped fresh basil, 1/2 cup skinned, seeded, diced fresh tomatoes, 1/2 cup marsala wine and 2 tablespoons grated Parmesan cheese. Cover and bake about 45 minutes.