Veal Marsala

• 8 paper thin veal cutlets
• 3/4 lb. fresh mushrooms
• 1/2 stick butter/1 Tbsp. oil
• 4 oz. Marsala wine
• 4 oz. chicken broth
• flour
• salt
• pepper
• parsley
• lemon slices for garnish

1. In a hot frying or saute pan, melt the butter and oil until hot (do not burn).
2. Dip veal, one piece at a time, in flour and place in hot pan.
3. Saute each side until lightly browned (do not overcook).
4. Remove from pan onto a platter until all pieces are done.
5. Keeping the pan on high heat, toss in the sliced mushrooms. Cook until mushrooms start oozing their own juices.
6. Sprinkle a tablespoon of flour over them and stir and cook a few minutes. Pour the chicken broth to deglaze the pan.
7. Return the veal pieces to the pan with the mushrooms.
8. Add salt, pepper and Marsala wine. Keep on high heat and watch the juices thicken.
9. This will only take a minute or two.

fresh mushrooms, oil, marsala wine, chicken broth, flour, salt, pepper, parsley, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=312786 (may not work)