1 lb. thin cut veal cutlets
1/3 c. grated Parmesan cheese
1/4 c. butter
1 clove garlic
4 or 5 mushrooms, thinly sliced
Dash of cayenne pepper
1/4 bouillon cube or 1 tsp. meat extracted paste
1 c. hot water
1/4 c. Marsala wine

Flatten veal to 1/4 inch thick. Cut into 2 inch pieces, coat well with Parmesan. In some butter, in skillet, over medium heat, saute garlic and veal, a few pieces at a time until golden brown on both sides. Add rest of butter as needed and set veal pieces aside as they brown. Discard garlic. In some butter, saute mushrooms 5 minutes; remove and set aside. To butter add: cayenne, bouillon cube, hot water; stir well until brown bits clinging to pan dissolve. Add veal and mushrooms. Cook 1 minute over high heat. Add wine. Serve at once. Makes 3 or 4 servings.