Instructions: Heat oil in saucepan; add mushrooms & shake over moderate heat for 1 minute. Add half of stock, 1 tsp lemon juice & salt to taste; cover & leave over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with seasoned flour. Melt butter in large frying pan & fry veal (in single layers) until golden, about 5 minutes on each side. Stir in Marsala, cook for another minute, then set veal aside. Add remaining stock to frying pan, stir & let bubble until sauce is syrupy; pour over veal. Garnish with cooked mushrooms & chopped parsley.

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