POPS & MIMI

VEAL OR CHICKEN SCALLOPINI WITH MUSHROOM
MARSALA SAUCE
1/3 cup flour
About 1 tsp. each salt & pepper
1 tsp. Dried oregano
1 lb. Veal cutlets, pounded to about 1/4" thick
2 tbsp. Olive oil
3 tbsp. Butter
12 oz mushrooms, sliced
3 tbsp. Chopped garlic
2/3 cup sweet Marsala wine
½ cup each beef broth and whipping cream
1. In a bowl, combine flour, 1 tsp each salt & 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 heat, working in two batches, brown veal in oil, turning once, about 4 minutes. Transfer to plate.
3. In the same pan, melt butter, than add the mushrooms and garlic; saute five minutes. Add Marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt & pepper to taste. Return to a boil. Pour sauce over veal. Serve with sauteed spinach and mashed potatoes.