Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Veal cutlets
Flour
Salt pepper
2 tb Butter
2 tb Olive oil
4 Mushrooms, fresh, sliced
1/2 c Marsala wine
4 tb Butter, cold
Provolone cheese, sliced

Pound veal cutlets between sheets of waxed paper til about 1/4" thick.
Combine flour and salt papper to taste. Dredge cutlets in the
flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a
large frying pan over medium high heat. Cook cutlets until lightly
browned- about 2-3 minutes per side. Remove cutlets to a platter or
pan suitable for use under a broiler. Place sliced mushrooms in the
frying pan and cook until tender, adding a little butter if needed.
Add Marsala and reduce sauce to about half of the original volume.
Pre-heat broiler. Lower heat under the frying pan to VERY low, or
place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp
at a time, adding each just before the last is completely
incorporated. Remove sauce from heat immediately when done. Place a
slice of provolone on each cutlet and broil until cheese bubbles and
just starts to brown. Serve sauce alongside the cutlets, or spoon
over as they are served. (This type of sauce will separate if it
becomes too hot at any point- mine always does :) ).

Other ideas: Use chicken in place of veal. Place a slice of
prosciutto on the chicken or veal, then the slice of cheese before
broiling.

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