Scallopini Marsala

Serves: 6

* 1 1/2 pounds baby beef or milk-fed veal (eye of round or sirloin, sliced 1/4 inch thick) 
* 1/4 cup flour 
* 1/4 cup Parmesan cheese 
* 1 teaspoon salt 
* 1/4 cup butter 
* 1/4 pound mushrooms, sliced 
* 2 green onions with tops, chopped 
* 1 cup beef broth or consommé 
* 1 to 2 tablespoons lemon juice 
* 1/4 cup Marsala wine 
* chopped parsley 

1. Trim meat and cut into 3- or 4-inch pieces. Pound very thin between sheets of waxed paper. Combine flour, cheese, and salt. Dredge meat pieces in flour mixture, shaking off as much as possible. In half the butter, brown each slice of meat for about 1 minute on each side. Set aside and keep warm. Add remaining butter to skillet and sauté mushrooms and onions until tender. Add beef broth, lemon juice, and Marsala wine. Stir well. Return meat to skillet and simmer until done, about 30 minutes. (If veal is used, simmer only 10 minutes.) 
2. To serve, pour pan juices over meat and sprinkle with parsley. Good with buttered spaghetti or mashed potatoes. 
Each serving without spaghetti: About 245 calories, 13 g fat, 114 mg cholesterol, 720 mg sodium. 
Note: The original recipe calls for twice the amount of flour mixture needed to coat 1 1/2 pounds of meat. We also found that there wasn't quite enough pan juices to go around so we increased the beef broth.