Scaloppine of Veal Marsala Recipe

Cut the veal into 2-inch pieces. Dip in Parmesan cheese to coat both sides. Melt the butter and oil in a skillet, add the garlic and the veal, and cook until lightly browned on both sides. Discard the garlic. Remove the veal to a warm platter. Turn the heat up and add the beef broth, stirring and scraping the bits of meat clinging to the bottom of the skillet. Cook 1 minute over high heat, then add the wine and cook 1 minute more. Pour over the veal and serve.