1 1/2 lb. veal cutlets, sliced very thin
1/2 c. flour
Salt & pepper to taste
1/4 c. butter
1/2 c. dry marsala
Parsley, chopped
2 tbsp. stock or water
1 can sliced mushrooms

Flour the veal lightly and season with salt and pepper. Brown the cutlets thoroughly in butter on both sides over high heat. When well browned, add the Marsala and parsley and mushrooms; let cook 1 minute longer, scraping the bottom of the pan, adding stock or water. Place meat in serving dish and pour the wine sauce over meat.