1/2 c. butter
Marsala wine
2 lb. veal, cut for scallopini
1 (4 oz.) can sliced mushrooms
1 clove garlic
Salt and pepper to taste
Lemon wedges

Flour veal then brown quickly in hot butter and crushed garlic. Smother with mushrooms. Add enough marsala wine to partially cover. Simmer covered 8-10 minutes or until tender. Season with salt and pepper and serve with lemon wedges.