Veal Marsala
(4 servings)

1 lb Boneless veal cutlets,
Pounded thin
1/4 c Flour
3 tb Butter or margarine
1/2 tsp Salt
Dash pepper
1 1/2 c Thinly sliced mushrooms
2 tb Butter or margarine
2 tb Flour
1/2 c Marsala wine
1 c Chicken broth
Hot cooked rice or noodles,-Optional

Slice veal into 2 x 1/2" strips. In sturdy plastic bag, place veal and 1/4 cup flour. Shake to coat evenly. In electric skillet, melt 3 tbsp. butter with heat control set at 325 degrees. When butter is bubbly, add veal strips. Saute quickly just until all sides are brown. Sprinkle with salt and pepper. Remove veal from skillet. Keep warm. Add mushrooms to hot skillet. Saute until limp. Add 2 tbsp. butter and 2 tbsp. flour, stirring well to combine. Add wine and broth, stirring constantly to loosen any brown bits. Cook for 2 minutes, stirring constantly. Add veal and simmer for 1 minute or until heated through. Serve over rice or noodles, if desired. Makes 4 to 5 servings.