8 to 10 veal cutlets (thin)
3 tbsp. butter
1/4 lb. mushrooms
1/2 c. chicken stock
Flour
1 tbsp. olive oil
1/2 c. Marsala wine

Pound veal/chicken and dust with flour. Heat butter and oil, add veal/chicken and saute until light brown. Add chicken stock, mushrooms and wine. Cook 5 minutes. Serve with buttered noodles or regular spaghetti.