2 lbs. veal round
1 cup all purpose flour
1 cube butter
2 Tbl. extra virgin olive oil
1 cup diced scallions
1 cup sliced shitake or brown mushrooms
1 cup Marsala wine
1/2 tsp. oregano, dried
1 tsp. fresh basil leaves, chopped
1 Tbl. salt
1 Tbl. white pepper
1 cup chicken broth for thining sauce

Have your butcher slice the veal very thin [(No more than 1/4 in.).  Pound the slices to tenderize them,
or have your butcher run them one through the tenderizer.  Cut the tenderized slices into about 2 1/2
by 2 1/2  pieces.  Take the flour,  salt,  pepper and oregano and place into a plast or brown paper bag
and mix well.  Add the veal medalions to the bag and shake well until the veal medallions are well
coated with the flour mixture.

Heat the butter and olive oil in a deep non-stick skillet or chicken cooker and saute the scallions lightly.  
Remove the scallions from the skittet with a slotted spoon,  and in the oil,  brown the veal medallions
on both side,  being careful not to over-cook.  You may have to brown the medallions a few at a time.
When the medallions ar browned,  return them to the skillet with the sauted scallions and add the basil
and Marsala wine.  Simmer until a rich sauce forms.  (If sauce is too thick,  you can add some chicken

Add mushrooms and simmer for another 2-3 minutes and serve.
NOTE:  This dish can be served over linguini,  fettuccini or rice.

Please report any bad links..Thanks, Buzz


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