4-6 thin veal scallops (1-1 1/2 lbs. total)
Flour
4 tbsp. butter
1 clove garlic, crushed
1/2-1 lb. mushrooms, sliced
1/2-3/4 c. Marsala cooking wine
Salt and pepper

Dredge veal scallops in flour. Add salt and pepper to taste. Melt 3 tablespoons of butter (butter) in skillet. Brown garlic clove. Add veal browning quickly. Remove veal to shallow pan. Add 1 tablespoon of butter (butter) to skillet and brown mushrooms. Add Marsala wine and bring to boil. Simmer approximately 2 minutes to blend flavors. Pour wine-mushroom sauce over veal. Cover pan and bake 20 minutes at 350 degrees. Serves 3-4.