2 lbs. veal, sliced 1/4 inch thick
Salt & pepper
3 tbsp. butter
1/3 c. marsala wine
Mushrooms, thinly sliced

Salt and pepper veal; dust with flour. Melt butter in pan (heavy skillet) and brown veal 2 to 3 minutes on each side. Remove to heated platter. Brown mushrooms and remove from pan. Sprinkle flour to make a roux; season to taste and add wine. Return veal and mushrooms to pan and serve hot.