1/2 lb. fresh mushrooms
2 tbsp. butter
1 lb. thinly sliced veal scaloppine or cutlets
Salt and freshly ground black pepper
1/3 cup marsala

Makes 4 Servings

Recipe from Chatelaine Cook Book
 

Clean and slice the mushrooms and set aside.  Melt 1 tbsp. butter in al large frying pan.  Add about half the veal and cook over med. heat for no more than 2 min. per side.  Remove the veal to a platter and cover to keep warm.  Repeat with remaining butter and veal.  Then, sprinkle the veal generously with salt and pepper.

Add the mushrooms to the fat remaining in  the pan and stir fry just until the mushrooms are heated through, about 2 min.

Pour the marsala over the mushrooms.  Sprinkle generously with salt and pepper.  Stir fry for about 1 min. only.  If  overcooked the mushrooms may water out.  Pour the mushroom mixture over the veal and serve immediately.