1 lb. sliced mushrooms
5 oz. butter
Juice of 2 lemons
2 1/2 c. brown gravy
2 lbs. veal, 2x3 inch pieces
Salt and pepper
3 tbsp. grated Parmesan cheese
3 tbsp. flour
5 tbsp. shallots
1/2 c. butter
1 1/2 c. Marsala wine

Saute mushrooms in butter. Add lemon juice and brown gravy, set aside. Sprinkle veal on both sides with salt, pepper, cheese and flour.

In a skillet, put butter and shallots. When hot, saute veal until brown on both sides. Put veal in a casserole, discard butter and shallots from skillet. Add Marsala wine and mushroom sauce. Simmer for 5 minutes. Cover veal with sauce and bake at 400 degrees until sizzling. Serves 5.