|Veal escalopes||1 Pound (About 4 100 Gram Pieces)|
|Flour||2 Tablespoon (30 Milliliter)|
|Butter||1⁄4 Pound (100 Grams Or 0.5 Cup)|
|Garlic||2 Clove (10 gm), crushed|
|Shallot||1 Small, chopped|
|Vermouth||1⁄4 Pint (150 Milliliter, 5/8 Cup)|
|Tomato paste||2 Tablespoon (30 Milliliter)|
|Tomatoes||2 , skinned, deseeded and chopped|
|Button mushrooms||1⁄4 Pound, sliced (About 100 Gram Or 1.5 Cups)|
1 Beat the escalopes until flat.
Sprinkle them with flour.
2 Heat 50 g (2 oz) (1/4 cup) butter in a frying pan (skillet) and gently fry the veal until golden-brown.
Remove and keep warm.
3 Fry the garlic and shallot for 2-3 minutes, than add the ver mouth, tomato paste and chopped tomato.
Season with salt and pepper and sprinkle in the oregano.
Bring to the boil, stirring well, then simmer for about 10 minutes.
4 Heat the remaining butter in another pan and saute the mushrooms until golden.
5 Arrange the escalopes in a serving dish and pour over the sauce.
Garnish with the mushrooms.
Serve with fresh broccoli and duchess potatoes.
Tip: You can also make this dish with red wine or that well-known Italian fortified wine - Marsala.
Marsala will make the sauce sweeter in flavour and darker in colour.
For a more attractive appearance, sprinkle the finished dish with chopped fresh parsley.