2 lbs. veal cutlets (or turkey)
1 (6 oz.) can mushrooms, drained
2/3 c. dry sherry
1/4 c. parsley
Dash of garlic powder
6 tbsp. butter
3 to 4 slices Swiss cheese

Cut veal in 6 portions. Pour to 1/4 inch thick. Slash edges with knife to prevent curling. Combine mushrooms, sherry, parsley and garlic. Pour mixture over meat. Marinate for 30 minutes, turning occasionally. Over direct heat, melt butter in electric fry pan. Drain meat, reserving marinade. Quickly brown meat in butter (about 3 minutes on each side). Add marinade and bring to a boil. Reduce heat, place cheese on meat. Cover and cook 2 minutes until cheese is melted.