1 1/2 lbs. veal cutlets
Salt, pepper
1/2 c. flour
1/2 c. butter
1/2 c. Marsala, sherry, wine or dry vermouth
1/4 c. beef stock
1/2 lb. mushrooms
1 tsp. parsley

Roll cutlets in flour. Brown slices on both sides in hot butter. Slice and saute mushrooms in butter. Add wine and beef stock to veal. Cover and cook over medium heat for 5 to 8 minutes until tender. Sprinkle with salt and pepper to taste. Serve hot and garnish with sauteed mushrooms and minced parsley.