1 1/2 lb. chicken OR veal cutlets
4 tbsp. butter
Juice of 1 lemon
4 tbsp. olive oil
2 c. mushrooms, thinly sliced
1/2 c. Marsala wine

Dip veal in seasoned bread crumbs and flour mixture. Brown on both sides in butter and oil. Remove from skillet and set aside. Saute mushrooms in same skillet. Add lemon juice and wine. Simmer 5 minutes. Pour over cutlets and serve.