Veal Marsala

Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant.

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2 pounds veal cutlets

1/4 cup all-purpose flour

1/2 teaspoon seasoning salt

1/2 cup butter

2 tablespoons olive oil

3/4 pound fresh mushrooms, quartered

1/4 cup Marsala wine

Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.

In shallow dish, combine flour and seasoning salt.Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.

In a large skillet over medium-high heat, melt butter with oil.Cook floured cutlets on both sides until brown.Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.

Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot.Serve immediately.

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