Ingredients

8 oz. veal cutlets
salt and freshly ground pepper
1/3 Cup All-Purpose Flour
2 Tbsp. Unsalted Butter
2 Tbsp. Vegetable Oil
6 oz. Mushrooms (trimmed and thinly sliced)
1/2 Cup Dry Marsala

Method

1) Place the cutlets between two sheets of plastic wrap and pound gently to 1/4" thickness using a meat pounder or mallet.
2) Sprinkly the cutlets with salt and pepper. Spread the flour on a piece of wax-paper.
3) In large skillet over medium heat, melt 1 Tbsp. butter and 1 Tbsp. oil. Add the mushrooms, salt/pepper to taste.
4) Cook stirring often, until the mushrooms are tender and brown (about 10 minutes). Transfer the mushrooms to a plate.
5) Add the remaining butter and oil to the skillet. Dip only as many veal scaloppine cutlets in the flour as will fit in the pan in a single layer, then lay the slices in the pan.
6) Cook the veal until nicely browned on both sides (about 1 minute per side). Transfer the slices to the plate with the mushrooms; repeat last two steps with the remaining veal.
7) When all of the veal has been browned add the marsala to the skillet. Cook, stirring, until the wine is reduced and thickened. Return the veal and mushrooms to the pan for a very brief time.
8) Serve to greedy children. (serves 2)