4 veal cutlets
1 sm. clove garlic, quartered
2 tbsp. oil
1 tbsp. flour
1 freshly ground black pepper
1/4 tsp. nutmeg
1 sm. onion, thinly sliced
1/2 c. Marsala wine
1 (4 oz.) can sliced mushrooms, drained or 1/2 lb. fresh mushrooms
1/2 tsp. paprika
2 tbsp. coarsely chopped parsley

Saute garlic in oil over low flame for 5 minutes. Discard garlic. Brown cutlets in the oil.

Mix flour, pepper and nutmeg. Sprinkle over the browned meat. Add onion and wine. Cover skillet and simmer about 20 minutes, turning the meat several times. Add more liquid (wine or tomato juice) if necessary.

Add mushrooms, cover and cook 8 to 10 minutes longer.

Serve on a warm platter with the sauce, garnished with the paprika and parsley.