1. Preheat the oven to 265°F (130°C). Place a baking sheet on the middle rack of the oven. Trim the ends off the mushrooms and thinly slice the mushrooms. Set aside.
2. Place the veal between pieces of parchment paper and pound with a meat mallet until 2 mm thick. Sprinkle with pepper. Place the flour in a sealable plastic bag. Add the veal, a few slices at a time, and shake to coat.
3. Coat a large nonstick frying pan with nonstick cooking spray and set over high heat. Melt 1 piece margarine in the pan. Sauté a few pieces of the veal at a time until browned, about 1 minute on each side, turning only once (do not crowd the pan). Transfer the veal to the baking sheet in the oven. Repeat with the remaining veal, adding margarine as needed.
4. Sauté the mushrooms in the frying pan until golden, about 3 minutes. Pour in the Marsala, scraping up any browned bits left in the pan. Cook until the pan juices are reduced to 1⁄2 cup, about 2 minutes. Return the veal to the pan, stacking if necessary. Turn to coat with the pan juices. Sprinkle with parsley and serve veal Marsala immediately while still hot.

PER SERVING

369 calories
40 g protein
14 g total fat
3 g saturated fat
136 mg cholesterol
9 g total carbohydrate
2 g sugars
2 g fibre
161 mg sodium

To save on your grocery bill, you can substitute equal amounts of chicken breasts for the more expensive veal.