Instructions: O Have your butcher slice the veal very thin [No more than 1/4 in. ]. Pound the slices to tenderize them, or have your butcher run them one through the tenderizer. Cut the tenderized slices into about 2 1/2 by 2 1/2 pieces. Take the flour, salt, pepper and oregano and place into a plastic or brown paper bag and mix well. Add the veal medallions to the bag and shake well until the veal medallions are well coated with the flour mixture.

o Heat the butter and olive oil in a deep non-stick skillet or chicken cooker and saute the scallions lightly. Remove the scallions from the skillet with a slotted spoon, and in the oil, brown the veal medallions on both side, being careful not to over-cook. You may have to brown the medallions a few at a time. When the medallions are browned, return them to the skillet with the sauted scallions and add the basil and Marsala wine. Simmer until a rich sauce forms. [If sauce is too thick, you can add some chicken broth.]

o Add mushrooms and simmer for another 2-3 minutes and serve.

o Note: This dish can be served over linguini, fettuccini or rice.

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