Instructions

1. Pound veal lightly until very tin dredge with flour seasoned with salt and pepper

2. Heat butter in skillet add veal and brown on both sides add marsala and cook one minute longer over medium high heat transfer meat to warm platter

3. Add bouillon to pan dripping scrape loose all the brown particles and bring to boil pour over veal

4. take mushrooms sauté ½ pound slices mushrooms in 2 tables butter arrange on cooked veal

20 mins at 350