Veal Marsala

Ingredients:
- 1 lb veal scallops (slices)
- 4 tbsp corn starch
- 3 white mushrooms
- 1/2 cup Marsala wine (if no Marsala wine, use rice wine)
- 1/4 red onion, thinly sliced
- 3 tbsp olive oil
- 2 cloves garlic
- 2 tsp salt

Preparation:
- Spread corn starch over a plate. Coat veal scallops in corn starch on both sides.
- Heat 2 tbsp olive oil in a skillet on medium heat. Use a pair of tungs to gently drop one scallop in the oil. When the meat starts to sizzle, the oil is ready. Drop the scallops one by one in the oil and sear both sides. Then place the meat in a plate and set aside.
- In the same skillet, heat the remaining olive oil on medium heat. Add onion and garlic and sauté for 2 minutes. Then add mushrooms, Marsala wine, and salt. When mushrooms soften, bring the scallops back to the skillet and simmer for 10 minutes. Turn the meat once.