Ingredients:

1 pound veal cutlets -- sliced thin
1 teaspoon Chef Alberto's Italian Seasoning
1 cup flour
2 tablespoons melted butter
1/4 cup olive oil
1/2 pound fresh mushrooms -- sliced
1/2 cup dry Marsala wine
1/4 cup dry Vermouth
1/8 cup capers
1 tablespoon Italian parsley -- chopped

Season veal with Chef Alberto's Italian Gourmet Seasoning and then dip into flour and shake off excess. Put oil and butter in large skillet over medium heat and sauté veal until it is lightly browned on both sides. Remove veal and put on heated platter. Add mushrooms and capers and sauté for a few minutes and then add wine and vermouth. Add veal back to pan and cook about 1 minute. Place the veal on a serving platter and pour the mushrooms and wine sauce over it. Garnish with parsley. Serves 4.

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