Italian Medallions - cooking recipe

Ingredients

medallions of veal
skinless, boneless chicken breasts
mild Italian sausages
chopped shallots or onions
fresh mushrooms, sliced
fresh garlic, minced
salt and pepper to taste
Marsala wine
fettuccine, cooked al dente

Preparation

Amounts of ingredients depend on number being served.
Chop onions or shallots and garlic, cut sausages into bite size pieces. Flatten veal and chicken.
Saute all in olive oil and butter until golden on a medium to low heat.
Add fresh mushrooms; stir. Add Marsala wine to the above; saute for a few minutes.
Serve over hot cooked fettuccine.
Top with fresh grated Romano cheese. Serve with greens and garlic bread.
This dish is easy and elegant.
The Marsala wine amount should be enough to coat the fettuccine and the meats.