Veal Marsala - cooking recipe

Ingredients

1 lb. boneless veal, cut thin for scallopini
3 Tbsp. flour seasoned with pepper
4 Tbsp. butter
1/2 lb. fresh mushrooms, sliced
2 Tbsp. beef bouillon
1/2 c. Marsala wine

Preparation

Pound veal between pieces of waxed paper.
Coat veal with flour.
Heat butter in skillet until it sizzles.
Add veal and cook over high heat until brown on both sides.
Add mushrooms and saute briefly.
Add bouillon and Marsala and stir together for 1 minute.
Arrange veal on hot plate.
Pour pan juice over.
Garnish with parsley.
Serves 4.