1 lb. veal cutlets
1 tbsp. olive or vegetable oil
1/2 c. chopped onion
1 tbsp. finely chopped parsley
1/8 tsp. pepper
1/4 c. marsala
Cherry tomatoes, sliced in half for garnish (optional)
2 tbsp. butter
1/2 c. sliced mushrooms
1 clove garlic, minced
1/4 tsp. salt
1/4 c. beef broth

Place each veal cutlet between two sheets of waxed paper. With meat mallet or rolling pin, pound the veal cutlets until 1/4 inch thick. Set aside.

In large skillet, heat butter and oil over medium high heat. Add veal cutlets; cook in hot butter and oil, 1-2 minutes on each side or until veal cutlet is tender and lightly browned. Remove cutlets to serving platter. Cover with aluminum foil and keep warm.

Meanwhile, add sliced mushrooms, chopped onion, garlic, parsley, salt and pepper to skillet. Cook the vegetables, stirring 5 minutes or until soft. Gradually add beef broth and marsala. Bring liquid to a boil. Cook, stirring, 2-3 minutes. Pour sauce over veal. Garnish with cherry tomatoes, if desired.