Ingredients (serves 4)

• 4 veal fillets, sliced thinly
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons unsalted butter
• 2 cups mushrooms, thinly sliced
• 1 clove garlic, minced
• 1/2 cup dry Marsala wine
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon salt

Method

1. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
2. Heat 2 tablespoons butter in a large nonstick frypan over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from frypan
3. Heat 1 tablespoon of butter in same frypan over medium heat until melted. Place 2 or 3 cutlets in frypan; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding extra butter as needed.
4. Add Marsala to frypan; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.