Veal Scallopini Marsala

• 4 veal cutlets (about 1 lb.)
• salt/pepper
• flour
• 3 Tbsp. butter or margarine
• 1/2 c. Holland House Marsala cooking wine
• 1/2 lb. sliced mushrooms
• chopped fresh parsley
• 1 garlic clove, crushed
• 1 Tbsp. butter or margarine

1. Place cutlets between waxed paper or foil and pound with side of cleaver until they are about 1/8-inch thick.
2. Salt and pepper to taste and dredge in flour.
3. Melt butter or margarine in skillet and brown garlic.
4. Add veal, cooking over medium heat until brown. Remove veal to shallow baking pan.
5. Add butter or margarine to skillet and brown mushrooms.
6. Add Marsala and bring to a boil. Simmer approximately 2 minutes to blend flavors.
7. Pour wine-mushroom sauce over veal.
8. Cover pan and bake approximately 20 minutes at 350u0b0.
9. Garnish with parsley.

veal cutlets, salt, flour, butter, wine, mushrooms, fresh parsley, garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927690 (may not work)