Veal Scaloppine With Mushroom Marsala Sauce

• 1/3 cup flour
• About 1 tsp. salt, divided
• About 1 tsp. black pepper, divided
• 1 teaspoon dried oregano
• 1 pound veal cutlets, pounded to about 1/4 in. thick
• 2 tablespoons olive oil
• 3 tablespoons butter
• 12 ounces mushrooms, sliced
• 3 tablespoons chopped garlic
• 2/3 cup sweet marsala wine
• 1/2 cup reduced-sodium beef broth
• 1/2 cup whipping cream

1. In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
2. Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
3. In the same pan, melt butter, then add mushrooms and garlic; saute 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sauteed spinach and mashed potatoes.
4. Note: Nutritional analysis is per serving.

flour, salt, black pepper, oregano, veal cutlets, olive oil, butter, mushrooms, garlic, sweet marsala, beef broth, whipping cream

Taken from www.myrecipes.com/recipe/veal-scaloppine-with-mushroom-marsala-sauce (may not work)