1 lb. veal (or chicken) cutlets, each about 1/4-inch thick
Salt and pepper
1/4 c. flour
butter
1/2 c. dry Marsala wine
Chopped parsley for garnish
Mushrooms, sliced

On cutting board, cut veal or chicken into pieces 3x3 inches. Sprinkle with salt and pepper. On waxed paper, coat veal lightly with flour.

In 10-inch skillet over medium-high heat in 3 tablespoons butter, cook meat a few pieces at a time, until lightly browned on both sides, adding more butter as needed and removing meat to warm platter as it browns.

Into drippings in skillet, stir marsala wine and mushrooms; cook 1 minute, stirring to loosen browned bits. Pour over meat. Yield: 4 servings (or 2 large servings). Sprinkle with parsley.