Veal Marsala

• Cooking spray
• 1 (8-ounce) package sliced fresh mushrooms
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon cracked black pepper
• 1/2 pound veal scaloppine or very thin veal cutlets
• 1 1/2 teaspoons margarine or butter
• 1/2 cup Marsala wine

1. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add mushrooms, and cook 5 minutes or until tender. Set aside; keep warm.
2. While mushrooms cook, place flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Seal bag; shake to mix. Add veal; seal bag, and shake to coat veal. Remove veal from flour mixture, and reserve 1 tablespoon flour mixture; discard remaining flour mixture.
3. Melt margarine in skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm.
4. Combine wine and reserved 1 tablespoon flour mixture, stirring well with a wire whisk; add to skillet. Bring to a boil, scraping browned particles that cling to bottom of skillet. Spoon mushroom mixture and wine mixture over veal.

cooking spray, mushrooms, allpurpose, salt, cracked black pepper, veal scaloppine, margarine, marsala wine

Taken from www.myrecipes.com/recipe/veal-marsala-0 (may not work)