ingredients

• 4 veal cutlets 
• salt 
• 1/2 cup of flour 
• 1/2 teaspoon garlic powder 
• 2 teaspoons olive oil 
• 2 tablespoons butter 
• 2 tablespoons chopped shallot 
• 3 cloves minced garlic 
• 1 lb baby Bella mushrooms sliced 
• 1 teaspoon dried oregano 
• ½ teaspoon salt 
• 1 cup chicken broth 
• 1 tablespoon cornstarch 
• ½ cup Marsala wine

cooking

1. Heat a large skillet over medium heat.  Add olive oil. 
2. Pat veal cutlets dry with a paper towel and season the cutlets with a sprinkling of salt. 
3. In a bowl, whisk together the flour and garlic powder.  Dredge the veal in the flour mixture and place the veal into the hot skillet.  Cook the veal for 1 - 1 ½ minutes per side.  Remove the veal to a plate; keep warm 
4. Place the butter in the hot skillet.   Add shallots and garlic; cook for 1 minute.  Add sliced baby portabella mushrooms.  Cook until the mushroom just begins to soften, about 5 minutes.  Season mushrooms with oregano and salt. 
5. Whisk together the chicken broth and cornstarch,  Wisk broth mixture into the mushroom mixture whisking until smooth.  Add marsala wine, reduce heat and cook until sauce has reduced by half and has thickened.  
6. Return veal to the skillet and simmer together for 1-2 minutes.   Serve the veal with the mushroom sauce drizzled over top.