Veal Scaloppine - cooking recipe

Ingredients

6 boneless veal cutlets (4 ounces each)
salt and pepper
1/2 cup all-purpose flour
2 tablespoons butter
2 tablespoons salad oil
1 (3 ounce) can sliced mushrooms
1/2 cup sweet marsala wine or 1/2 cup golden sherry wine
1/2 cup beef broth
2 tablespoons butter

Preparation

Pound meat until 1/4 inch thick.
Season with salt and pepper; coat with flour.
Melt 2 tablespoons butter with oil in large skillet; brown cutlets, 3 to 4 minutes on each side; remove meat.
Pour all but 1 tablespoon of fat from skillet.
Add mushrooms, wine and 1/4 cup of the broth to fat in skillet.
Heat to boiling; boil 1 to 2 minutes, scraping bottom of skillet with spoon or spatula to remove brown particles.
Return meat to skillet; heat to boiling.
Cover; reduce heat and simmer about 30 minutes.
Baste meat twice with liquid.
Place meat on warm platter.
Add remaining broth to skillet; heat to boiling.
Boil and stir until liquid is of a syrup consistency.
Stir in 2 tablespoons butter until melted; pour sauce over meat.