Veal Scaloppine with Mushroom Marsala Sauce

This delicious veal dumpling dish is drizzled with an impressive mushroom marsala sauce and is ready in 30 minutes.
In a large bowl, combine the flour, 1 tsp salt, pepper, and oregano. Lightly sprinkle the veal with the flour mixture and place on a plate.Heat the olive oil in a large skillet over medium-high heat. Divide the veal into 2 portions and saute in the oil, turning once, for about 4 minutes on each side. Transfer to a platter.In the same skillet, melt the butter, then add the mushrooms and garlic; saute for 5 minutes. Add marsala and broth. Cook over high heat until the heat is slightly reduced, 5 minutes. Add cream, salt and pepper to taste. Bring to a boil again. Pour the sauce over the veal. Serve with sauteed spinach and mashed potatoes.Note: A nutritional analysis is provided for each serving.