Pepper, optional
2 lb. chicken cutlets (thin)
1/2 c. olive oil
3/4 c. butter
1 1/2 c. of (Holland House) Marsala cooking wine
4 eggs
3 c. flour
1 box fresh mushrooms (10 oz.)
1/4 c. butter

Pound cutlets. Scramble eggs in a medium bowl. Put aside. Pour 3 cups flour in another medium bowl. Add pepper (optional). Dip cutlets in egg, then in flour. In a large frying pan put olive oil and butter on a low to medium flame. Melt. Fry cutlets to a light brown on both sides. While they are cooking, take a small frying pan and put 1/4 cup butter and sliced mushrooms. Cover for 10 minutes, then remove cover and let brown no more than 5 minutes. Pour over cutlets. Add marsala cooking wine. Simmer for 20 to 30 minutes.