Veal Scallopini Marsala - cooking recipe

Ingredients

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)

Preparation

Pound veal cutlet with rough side of mallet.
Place in wax paper and pound with flat side of mallet.
Cut into 4 pieces (or get butcher to slice as many thin veal fillets as needed).
Salt, pepper and flour veal.
Saute veal in skillet with olive oil, 2 minutes on each side.
Remove from pan.
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.
Add veal.
Cover pan and simmer 5 to 7 minutes or until veal is tender. Thicken sauce with cornstarch or Buerre Manie.
When sauce thickens, sprinkle with parsley and oregano.
Serve.