1 1/2 lb. very thin veal scaloppine
Flour
Oil and butter for sauteing
1 pt. (8 oz.) sliced mushrooms
2 tbsp. butter
Salt and pepper to taste
1/2 tsp. paprika
1 tbsp. lemon juice
1/4 c. chopped parsley
1/3 c. Marsala wine

Coat veal with flour and brown on both sides in mixture of oil and butter. Set aside. Saute mushrooms in butter. Add salt, pepper, paprika, lemon juice, parsley and wine. Cook over high heat about 1 minute. Add veal and cook over low heat a few minutes. Serve with noodles Alfredo or rice.