Veal Marsala

This classic Italian veal recipe uses veal scaloppine , a super-thin veal patty. Here it is rolled in flour, then fried. Serve with egg noodles or a mixture of white and wild rice.
Roll the veal in 3 tablespoons of flour. Combine 1 tablespoon flour and consomme, stirring with a whisk; set aside.Melt the butter in a large nonstick skillet over medium-high heat. Add the veal and cook for 1 1/2 minutes. Turn the veal over; cook for 1 minute. Remove the veal from the pan.Add the wine to the pan, scrape off the pan so that the pieces are not browned. Add the consomme mix, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thickened. Transfer the veal to the skillet; sprinkle with parsley.