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Serves 4
1 lb. veal cutlet
Flour
6 tbs butter
Salt and pepper
1/4 cup Marsala wine
2 tbs parsley, chopped
1/2 can mushrooms, sliced
1. Veal should be sliced thin and pounded thin with a mallet.
2. Dip veal cutlet into flour.
3. Sauté in butter in large skillet, for 3 to 4 minutes on each side.
4. Sprinkle with salt and pepper and add Sherry.
5. Add parsley and mushrooms, and simmer for 5 minutes more.
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