12 veal scallops
1 egg
1 tbsp. water
3/4 c. grated Parmesan cheese
Flour for dredging
3 tbsp. butter
1 c. sliced mushrooms
Salt & pepper to taste
1/2 c. strong beef broth
1 egg yolk
1/4 c. Marsala wine
Chopped parsley (opt.)

Flatten scallops with mallet. Cut into serving size pieces. Beat the egg with water. Dip each veal scallop in cheese, then in beaten egg then in flour. Chill the scallops.

After scallops are sufficiently chilled, heat the butter to sizzling in a large skillet. Saute scallops in batches until browned on both sides. Remove scallops to heated ovenproof platter. Add mushrooms to skillet and season to taste. Saute for approximately 5 minutes. Surround the veal with mushrooms and return to oven (to keep warm).

Add the broth to the skillet. Beat the egg yolk with the Marsala wine. Bring the broth to a boil and add several spoonfuls, one at a time, to the egg mixture, beating well. Shut off the heat, pour the warmed egg mixture into the broth in the pan, stirring constantly. Heat to just UNDER boiling point. Strain over the meat. Sprinkle with parsley and serve.