INGREDIENTS
1 lb veal or turkey breast cut up for scallopini
2 green peppers, sliced
1/2 lb mushrooms, sliced
Marsala wine
flour for dredging
oil for sautéing
DIRECTIONS
Dredge meat in flour, shake off excess. Heat small amount of oil in a large skillet, saute meat, without crowding, both sides to lightly brown. In same skillet, saute peppers and mushrooms 1 to 2 minutes. Put meat back in skillet and add 1/2 cup Marsala. Turn ingredients in the sauce and heat all together. Arrange on platter and serve 4.