First combine salt, pepper, butter and olive oil in pan.
Pound each piece of veal a few times on each side.
Coat each veal cutlet with a thin layer of flour.
Next sauté each flour covered veal cutlet on each side for one to one in a half minutes.
Combine the mushrooms as well as the Marsala wine and stock and simmer for only two minutes.
Finally sprinkle a few dashes of Italian parsley and serve over your favorite pasta or mashed potatoes.
Recipe provided by Chef Abraham Aguirre of Grotto Italian Steakhouse in Oak Brook, Illinois.
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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