2 lbs. veal, cut for scallopini
1/2 c. butter or olive oil
1 (4 oz.) can sliced mushrooms, drained (or fresh mushrooms)
Marsala wine
1 clove crushed garlic
Salt and pepper
Lemon wedges

Flour veal, then brown quickly in hot butter or olive oil and crushed garlic. Smother with mushrooms. Add enough Marsala wine to partially cover. Simmer covered 8 to 10 minutes or until tender. Season with salt and pepper, and serve with lemon wedges.