4 veal scallops (1 lb.)
Salt
Fresh ground pepper
Flour
3 tbsp. butter
1 garlic clove, crushed
1 tbsp. butter
1/2 c. Marsala cooking wine
1/2 lb. mushrooms, sliced

Place veal between sheets of wax paper and pound until 1/8-inch thick. Salt and pepper to taste, then dredge scallops in flour.

Melt 3 tablespoons butter in skillet and brown garlic. Add veal, cooking until brown. Remove veal to shallow baking pan.

Add remaining butter to skillet and brown mushrooms. Add Marsala and bring to a boil. Simmer 2 minutes to blend flavors. Pour over veal. Cover pan and bake 20 minutes at 350 degrees.