3 oz. fresh mushrooms
3 oz. olive oil
Salt and pepper to taste
10 oz. veal, thinly sliced
Flour
Garlic powder
1 1/2 oz. Marsala wine
Oregano

Saute mushrooms until almost tender in 1 1/2 ounces of olive oil, and drain. Salt and pepper the veal slices and lightly dip in flour. Braise the veal slices in the remaining oil; add a pinch of garlic. When lightly browned, add mushrooms, wine and a dash of oregano. Simmer for 3 or 4 minutes in a covered saucepan. Serves 2. Garnish with lemon slices.