3 to 4 oz. butter
8 (2 oz.) slices veal, pounded
flat and dredged in flour
2 Tbsp. chopped shallots
12 fresh mushrooms, sliced
2 c. dry Marsala wine
1 c. veal stock or water
2 Tbsp. chopped parsley
salt and ground pepper
Saute veal in butter over high heat; remove to platter.
Saute shallots and mushrooms, adding more butter, if necessary,
4 to 5 minutes on medium heat. Add wine; simmer 4 to 5 min-
utes. Add liquid, parsley, salt and pepper. Pour mixture over
veal. Place in 400 degrees oven for 5 minutes. Serves 4.
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