Veal Marsala

1 lb. veal scaloppine
1/4 cup flour
2/3 cup beef consommé
1 tbsp. butter
1/2 cup dry marsala wine
1 cup sliced mushrooms
1/4 tsp. salt
1 tbsp. chopped fresh parsley

Dredge veal in 3 tbsp. flour. Combine 1 tbsp. flour and consommé, stirring with
a whisk; set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook
1½ minutes. Turn veal over; cook 1 minute. Remove veal from pan.

Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms,
and salt; bring to a boil. Reduce heat; simmer 3 minutes or until
thick. Return veal to pan; sprinkle with parsley.

4 servings