INGREDIENTS: SERVES 4
• 2 lbs. veal round
• 1 cup all purpose flour
• 1 cube butter
• 2 Tbl. 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
PREPARATION:
• 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 broth.]
• Add mushrooms and simmer for another 2-3 minutes and serve.
• NOTE: This dish can be served over linguini, fettuccini or rice.

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