Ingredients

4 strips of veal round or 4 veal cutlets (4oz. each)
Flour (seasoned)
12 Tbls. unsalted butter (divided)
1 Tbls olive oil
1/2 lb sliced mushrooms
1/2 cup sweet sherry or marsala wine
1 cup chicken stock

Instructions

Remove any fat from veal, dredge in flour seasoned with a little garlic powder, salt and pepper.
Heat 3 Tbls. butter in heavy skillet and saute veal over med-low for 3-4 minutes per side, turning once.
Remove veal, set aside and saute mushrooms in olive oil and 1 Tbls. butter until just softened.
Stir in wine and stock and bring to a boil.
Reduce heat, add back veal strips and simmer 8-10 minutes.
Remove meat pieces & mushrooms with slotted spoon and turn out onto a pretty platter.
Bring stock to boil again and reduce liquid by 1/2.
Beat in remaining butter and drizzle over veal & mushrooms.

Serve with buttered noodles, salad and/or green vegetable and garlic bread.