1 lb. thinly sliced veal
1 lb. mushrooms, sliced
1 c. Marsala wine
6 tbsp. olive oil
1 1/2 c. wondra flour
6 tbsp. butter
1 tsp. salt
Fresh ground pepper
2 tbsp. butter
2 tbsp. olive oil

In 2 tbsp. butter and 2 tbsp. olive oil saute mushrooms and set aside. Dredge veal in flour. Saute veal quickly in 6 tbsp. hot oil (less than 1 minute on each side). Put veal in dish in warm oven. Season with salt and pepper. Pour off oil from pan and add marsala. Scrape pan, add any veal juice and add all butter. Boil 3 minutes until mixture slightly thickens. Reduce heat to low and add mushrooms then add veal and coat with sauce. Serve immediately. Garnish with parsley and lemon.