1 lb. veal for scaloppini, pounded flat
1/4 lb. prosciutto, sliced very thin
Marsala wine
2 c. mushrooms, sliced
1 stick butter
8 slices Swiss or Provolone cheese

SAUCE:

1/4 to 1/3 stick of butter
2 tbsp. flour
1/4 c. marsala wine
3/4 c. milk, beef bouillon or liquid

Pound the veal thin. In a frying pan, saute the mushrooms in 1/4 cup marsala wine and 1/4 stick of butter until browned. In another frying pan, melt 1/2 stick of butter and 1/4 to 1/2 cup of marsala wine and saute lightly floured veal for approximately 3 minutes per side. Place the veal in the bottom of a casserole dish. Lightly saute the prosciutto in the same pan and then place the prosciutto on top of the veal. When the mushrooms are brown, sprinkle over the veal. Then place the cheese on top and cover with sauce. Bake covered in 350 degree oven for 20 minutes. You may prepare ahead of time and heat later.

SAUCE: Melt the butter and flour in a saucepan. Add hot milk and marsala as you beat until smooth. Add the bouillon to make a nice brown color.