1 lb. thin sliced veal
Salt and pepper
Lemon wedges (optional)
6 oz. sliced mushrooms
Flour
1/4 c. butter
1/2 c. Marsala wine

Dust scaloppine with flour, sprinkle with salt and pepper. Pound with a mallet or the edge of a plate to flatten. Melt butter in a skillet, brown slices on both sides. Add mushrooms, brown. Add liquid, cover, simmer until tender, about 15 to 20 minutes. Serve with lemon wedges.