1 lb. veal cutlet
2 eggs
1/2 c. flour
1 1/2 c. sliced fresh mushrooms
1/3 c. Marsala wine
1/2 tsp. salt
1/8 tsp. pepper
5 tbsp. butter
2/3 c. beef broth

Beat eggs well in shallow plate. Place meat in egg mixture and let stand for 30 minutes. Combine flour, salt, pepper. Drain veal and dredge in flour. Heat butter in heavy skillet until hot and foamy. Add the veal and saute, turning until golden brown. Remove veal and keep warm on a platter. Melt 2 tablespoons butter in same skillet and saute mushrooms. Add Marsala wine and beef broth. Cook 5 minutes. Pour over veal and serve.