1 clove garlic, sliced thin
1/4 c. olive oil
1 1/2 to 2 lbs. veal cutlet
1/4 c. flour
3/4 tsp. MSG
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. marsala
1/4 c. water
1/4 tsp. chopped parsley
1/8 tsp. salt
1/8 tsp. pepper

Heat garlic and oil until lightly browned. Pound the veal thin. Coat veal with the flour, MSG, salt and pepper. Add veal to garlic and oil and slowly brown on both sides.

While veal is browning, combine the last 5 ingredients. Slowly add marsala mixture to browned veal. Cover and simmer very slowly 20 minutes or until tender. If mixture becomes too thick, add a small amount of water.