1 lb. thinly sliced (veal)
2 eggs
1/2 c. flour
Salt and pepper
5 tbsp. butter
1 c. fresh mushrooms, thinly sliced
1/3 c. Marsala wine
2/3 c. beef broth

Lightly pound veal to an even thickness. Beat eggs well in shallow pie plate. Place meat in egg mixture. Let stand 30 minutes, turn occasionally. Combine flour, salt, and pepper to taste. Drain veal; dredge in flour mixture. Heat 3 tablespoons butter in heavy skillet over medium heat until hot and foamy, add veal; saute turning until golden brown. Remove veal from pan; keep warm on platter. Melt remaining butter in skillet. Saute mushrooms until tender, add wine and beef broth, cook 5 minutes. Pour over veal.