Categories: Meats, Italian, Veal 
      Yield: 4 servings 
  
      2 lb Veal cutlets                        4    Mushrooms, fresh, sliced 
           Flour                             1/2 c  Marsala wine 
           Salt & pepper                       4 tb Butter, cold 
      2 tb Butter                                   Provolone cheese, sliced 
      2 tb Olive oil                       
  
  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.