Veal Scaloppine

1 to 1½ pound Veal Cutlet, pounded into very thin slices
1 Cup flour
8 tbsps Butter
1 1/2 Cup Marsala or Sherry wine. (I used a dry cocktail sherry)
1 can Beef Consommé
Salt and pepper
1 lb Mushrooms sliced and sautéed in butter

Roll the veal slices in flour.
Brown slices on both sides in butter.
Add wine and beef stock
Cover
Cook over medium heat for 5 to 8 minutes, until tender
Salt and pepper to taste.
Add the sautéed mushrooms serve with steamed rice