6 veal cutlets (4 oz. each)
Salt and pepper
1/2 c. all-purpose flour
2 tbsp. butter
2 tbsp. cooking oil
3 oz. sliced mushrooms
1/2 c. sweet marsula wine or cream sherry
1/2 c. beef broth
2 tbsp. butter

Pound meat until 1/4 inch thick. Season with salt and pepper. Coat with flour. Melt 2 tablespoons butter with 2 tablespoons oil in large skillet. Brown cutlets 3-4 minutes on each side. Remove cutlets. Pour all but 1 tablespoon fat from skillet. Add mushrooms, wine, and 1/4 cup broth to fat. Broil 1 to 2 minutes, scraping bottom of skillet with a spoon to remove brown particles. Return meat to skillet; heat to boiling. Cover; reduce heat and simmer 30 minutes. Baste meat twice with liquid. Place meat on warm platter. Add remaining broth to skillet. Heat to boiling. Boil and stir until liquid is of syrup consistency. Stir in 2 tablespoons butter until melted. Pour sauce over meat.

Optional: Serve on sourdough or French toast.