Veal Scallopini Marsala

1-1/2 pounds veal, trimmed and pounded very thin
1/2 cup flour
1/3 cup freshly grated Parmesan
1/4 cup butter
2 cups slicd fresh mushrooms
2 green onions, chopped
1/2 cup beef broth
2 Tbsp fresh lemon juice
1/3 cup Marsala wine

Dredge pounded veal in a mixture of flour and Parmesan. Brown immediately, about 30 seconds per side in a skillet with half the butter. Set aside and keep warm.

For the Sauce: add remaining butter to pan and saute mushrooms and onion. Add broth, lemon juice and wine. Return meat to the skillet and simmer no more than 10 minutes.

To serve: Pour juices and mushrooms over meat and sprinkle with parsley. Garnish with a slice of orange if desired. Excellent with fettucini and fresh asparagus. Serves 4.