1 pound veal
15 button mushrooms
1 tablespoon diced garlic
½ cup Marsala wine
1 cup beef broth
flour for dusting veal


Slice veal very thin and pound out with metal mallet.
Dredge veal cutlets in flour.
Heat oil in sauté pan.
Put a few pieces of veal in pan.
Do not crowd pan.
Cook about 2 minutes on each side.
Remove and place on paper towels to drain.
Clean mushrooms with a clean paper towel and cut off any stems.
Heat 2 tablespoons of olive oil in sauté pan.
Meanwhile chop mushrooms into ¼ inch slices add them to a pan with the diced garlic, the Marsala wine and the beef broth.
Add veal and allow to cook for 3-5 minutes until sauce begins to thicken.
Serves 6. Enjoy with potatoes.