1 lb boneless veal
4 tbsp olive oil
3/4 cp sliced mushrooms
2 cloves garlic, finely crushed
salt and pepper
1 tsp dried rosemary
1/2 cp marsala or sherry wine
1/2 cp grated Parmesan cheese
1 - Have the butcher ponud the veal, or flatten it yourself with a mallet, until it is no more thatn 1/4-inch thick.
2 - Cut it into neat pieces, about 3 inches square.
3 - Quickly brown them in a skillet in hot oil, turning once.
4 - Put them into a greased shallow casserole as they brown.
5 - In the same oil in which veal was sauteed, cook mushrooms and garlic until soft on both sides.
6 - Transfer mushrooms to casserole.
7 - Discard garlic.
8 - Bring wine, rosemary, salt and pepper to quick boil in skillet.
9 - Pour into casserole (with any bits of veal or vegetables which were left in the pan).
10 - Sprinkle cheese on top, cover, and bake until veal is very tender.
11 - Serve to friends who are either peasants or poets - this meal has universal appeal.