1 lb. veal cutlets (6 pieces)
Flour
Oil
2/3 c. Marsala wine
1/2 lemon
1/2 c. fresh sliced mushrooms

Pound each piece of veal cutlets and wipe off excess water. Lightly flour. Fry in a pan with a 1/2 stick of butter. Remove when browned.

In same pan, add 2/3 cup Marsala wine, squeeze out juice from 1/2 fresh lemon (remove seeds if they fall in), also add 1/2 cup fresh mushrooms and let simmer for 15 minutes. Serve. Yield: 6 servings.