6 med. pieces of veal
1 tbsp. oil
1/4 c. butter
Salt and pepper to taste
1 lb. mushrooms
1/4 c. Marsala wine
1/4 c. chicken broth

MUSHROOMS: Wash and slice mushrooms. Saute in 1 tablespoon of oil and 3 tablespoons of butter and 1 clove garlic. Cook on high heat for a few minutes and mix constantly. Put aside in bowl.

VEAL MARSALA: For about every 6 medium pieces of veal use the following: flatten veal with mallet. In large frying pan heat 1 tablespoon of oil and 1/4 cup of butter. Coat veal with flour on one side. Fry on high heat on floured side first. Sprinkle with salt and pepper to taste.

Flip over, cooking a total of 3 to 5 minutes. Place in baking dish. Pour into sauce pot 1/4 cup Marsala wine and 1/4 cup chicken broth and about 4 tablespoons of mushrooms and rub about 1 tablespoon of flour into same, stirring constantly, over medium heat and cook about 5 minutes or until nice consistency. Pour over top of veal. Bake in oven at 275-300 degrees, from 1/2 to 3/4 of an hour.