8 oz. pounded veal cutlet
Seasoned flour for dredging
4 tbsp. olive oil
1 oz. sliced mushrooms
1 oz. sliced green peppers
1/2 oz. Italian ham or prosciutto (optional)
Salt and pepper to taste
1 1/2 oz. marsala wine
1 oz. chicken stock

Heat oil in saute pan. Meanwhile, dredge veal in seasoned flour. Place in saute pan. Cook until golden brown. Flip to other side and add mushrooms, pepper, ham. Add marsala wine and ignite. Wait for flame to go out and add chicken stock. Let it reduce by 1/3. Season with salt and pepper.