1 lb. pork cutlets
1 tbsp. each oil and butter
1 med. clove garlic, minced
1 tbsp. tomato paste
1/2 c. dry red Marsala wine
1/2 c. red wine
8 oz. fresh mushroom caps
1 tsp. chopped parsley

Heat oil and butter in frying pan. Brown cutlets on both sides. Remove from pan. Add garlic to pan and saute briefly. Mix tomato paste with wines and add to pan with mushrooms. stir to blend with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and serve. (Serves 4. Time - 20 minutes.)