Veal Marsala - cooking recipe

Ingredients

6 veal steaks (shoulder blades) or 6 veal chops (approximately 3/4-inch thick)
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. all-purpose flour
1/4 tsp. garlic salt
butter or olive oil
3/4 c. dry Marsala wine or Marsala cooking wine
3/4 c. water

Preparation

On waxed paper, mix flour, salt, pepper and garlic salt; coat veal well with flour mixture.
In large skillet over medium-high heat with 4 tablespoons of butter or olive oil, cook veal until well browned on both sides.
Remove meat to a platter and keep warm.
Reduce heat to low.
Stir wine and water into drippings, scraping to loosen bits.
Return veal to skillet.
Cover; simmer 45 minutes or until veal is fork-tender.
To make fancier add 1/2 pound sliced mushrooms while meat is simmering.
Arrange meat on platter; pour sauce and mushrooms over meat.