Veal Scallopini Marsala

• 1 lb. veal
• flour
• olive oil
• 2 cloves crushed garlic
• 1 pt. fresh mushrooms, sliced or 8 oz. can, drained
• 2 c. chicken stock
• 1 drop Kitchen Bouquet
• parsley
• oregano
• salt, pepper (white pepper preferable)
• 1 chopped onion
• 1 bay leaf
• handful chopped parsley
• 1 tsp. oregano
• 2 c. chicken stock
• 1/2 c. Marsala wine, dry florio or sherry
• 1 Tbsp. cornstarch, dissolved in 1 Tbsp. wine or Buerre Manie (Mix 1 Tbsp. soft butter with 1 Tbsp. flour)

1. Pound veal cutlet with rough side of mallet.
2. Place in wax paper and pound with flat side of mallet.
3. Cut into 4 pieces (or get butcher to slice as many thin veal fillets as needed).
4. Salt, pepper and flour veal.
5. Saute veal in skillet with olive oil, 2 minutes on each side.
6. Remove from pan.
7. In same pan, saute onion, garlic, bay leaf, parsley, mushrooms and oregano for 5 minutes. Add wine, chicken stock and Kitchen Bouquet; bring to a boil.
8. Add veal.
9. Cover pan and simmer 5 to 7 minutes or until veal is tender. Thicken sauce with cornstarch or Buerre Manie.
10. When sauce thickens, sprinkle with parsley and oregano.
11. Serve.

veal, flour, olive oil, garlic, fresh mushrooms, chicken stock, parsley, oregano, salt, onion, bay leaf, handful, oregano, chicken stock, marsala wine, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347728 (may not work)