1-1/2 lbs Veal Cutlets
About 1-1/2 tablespoons all-purpose flour
½ cup dry Marsala or Madeira wine
1 (3 oz) can sliced mushrooms or 1 cup sliced fresh mushrooms
2 tablespoons water
Cut veal into large pieces. Season both sides lightly with salt and pepper; sprinkle with flour. Saute veal in butter until well browned on both sides. Stir in wine and mushrooms; cook 1 minute over medium heat, stirring frequently.
Place veal on a serving platter. Add water to drippings, stirring and scraping bottom of skillet to loosen browned bits. Cook until bubbly; pour over veal. Yield: 4 to 5 servings.