VEAL A LA MEG

-pound veal ( or chicken for Caitlin) -combine parm cheese and bread crumbs , salt and pepper and coat meat on both sides ...patting into meat -use ⅓ of butter and evoo...heat to med/high and brown meat on both sides (since it’s thin , will only take a few minutes on each side(you want it to crust ) ...putting finished pieces on heated platter (keep in oven on low ...275°) add more butter and evoo and cook another batch until all done -in separate pan ,cook mushrooms in 2 tablespoons butter and season lightly with salt and cayenne. -while mushrooms are cooking, dissolve “better than bouillon” in ¼ c beef broth ...add to mushrooms -stir, raise heat til bubbling and then add ¼ c Marsala (cheap is fine) -take platter out of oven , pour sauce over meat and sprinkle parm cheese over top