1 1/2 to 2 lb. veal cutlet
2 tbsp. flour
1 1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic
1/4 c. butter
2 tbsp. olive oil (or Mazola)
1/2 lb. mushrooms, thinly sliced
1/2 c. water
1 c. Marsala wine (sherry may be used)

Cut veal into approximatley 4 inch pieces. Pound veal between wax paper, very thin. Sprinkle lightly with mixture of flour, 1/2 teaspoon salt and the pepper. Brown garlic in 3 tablespoons butter and the oil. Remove garlic. Add cutlets to hot fat and cook quickly until browned on all sides.

Place cutlets in a shallow baking dish. Melt remaining butter in skillet. Add mushrooms and saute until golden. Add water, salt and wine, scraping bottom and sides of pan.

Bring to a boil and simmer to blend flavors about 2 minutes. Pour mushroom sauce over veal. Cover and bake in moderate 350 degree oven for 30 minutes. Baste once. Makes 8 servings.

This can be made with skinned chicken breasts.