4 veal cutlets
1 sm. clove garlic, quartered
2 tbsp. oil
1 tbsp. flour
1/2 tsp. salt
Pinch of pepper
Pinch of nutmeg
1 sm. onion, sliced
1/2 c. Marsala wine
1 (4 oz.) can mushrooms, drained
1/2 tsp. paprika
2 tbsp. coarsely chopped parsley

Saute garlic in oil under low heat. Brown cutlets in oil. Mix flour, salt, pepper and nutmeg. Sprinkle over browned meat. Add onion and wine. Cover and simmer 20 minutes, turning several times. Add more liquid (wine or tomato juice), if needed. Add mushrooms, cover and cook 8-10 minutes. Serve on platter with warm sauce. Garnish with paprika and parsley.