Veal Marsala

1 lb veal cutlets, cut 1/4" thick
1/4 cup flour
salt and pepper
4 Tbsp butter
1 lb sliced mushrooms
1/2 cup beef stock
1/4 cup Marsala wine

Combine flour, salt and pepper. Coat veal slices lightly on both sides with flour mixture.

Melt 2 Tbsp (30mL) butter in skillet over medium-high heat.

Cook veal slices 4 to 5 minutes until golden brown, turning once. Remove from pan and keep warm.

Add remaining butter to skillet and cook mushrooms to golden brown. Add beef stock, bring to boil and simmer 2 to 3 minutes.

Add Marsala wine and return meat and any accumulated juices to the pan. Reheat 1 to 2 minutes.