Veal Marsala(Makes 4 Servings)

• 1 lb. thin sliced veal
• 1/2 c. flour
• salt and pepper
• 6 Tbsp. butter
• 1 c. beef broth
• 1 medium finely chopped onion
• 5 Tbsp. parsley
• juice of 1/2 lemon
• 1/2 lb. sliced mushrooms
• 1/2 c. Marsala wine

1. Pound veal between wax paper.
2. Cut into 1 1/2-inch squares. Combine flour, salt and pepper.
3. Place on a piece of wax paper. Heat butter in skillet.
4. Dip veal in flour mixture as you are ready to cook them.
5. When butter stops foaming, add veal and brown quickly on both sides.
6. Transfer to warming platter.
7. Add onions to skillet, cook 4 minutes and add parsley, lemon juice and mushrooms.
8. Cook 1 minute, add wine and broth.
9. Boil until thick and turn heat to low and add scaloppine.
10. Serve at once.

veal, flour, salt, butter, beef broth, onion, parsley, lemon, mushrooms, marsala wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215006 (may not work)