Veal Marsala - cooking recipe

Ingredients

2 slices baby veal (leg scaloppine)
flour, salt and white pepper for dredging
1/2 stick butter
1/2 c. Marsala wine
3/4 c. sliced fresh mushrooms
1 Tbsp. concentrated beef stock

Preparation

Pound veal between 2 pieces of wax paper until paper thin. Dredge in flour and spices.
Saute mushrooms in 1/2 of butter, remove to warm plate.
Saute veal, adding remaining butter for 1 1/2 minutes each side.
Remove to plate of mushrooms.