Veal Marsala - cooking recipe

Ingredients

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

Preparation

Pound veal between 2 pieces waxed paper until thin.
Cut veal into serving pieces and coat each piece with flour.
Heat butter in skillet until it sizzles.
Add the veal and cook over high heat until browned on both sides.
Add sliced mushrooms and saute briefly.
Add beef bouillon and Marsala; swoosh everything around in pan and cook 1 minute longer.