Veal scaloppini in Marsala sauce with mushrooms

Ingredients:

• 700 g veal tenderloin, cut into 12 slices
• 1 teaspoon dried oregano
• Zest of 1 lemon
• 1 cup flour
• 110 g unsalted butter
• 1 small onion, finely diced
• 3 cups chopped mushrooms
• 2 tbsp. l. Marsala wines
• 1 tbsp. l. capers, rinse
• 1 teaspoon Dijon mustard
• 0.5 cup chicken broth
• 1/4 cup chopped fresh parsley

Preparation:

1. Place each piece of veal between two sheets of plastic wrap and pound with a meat mallet or the bottom of a small skillet until 0.5 cm thick. Transfer the veal to a baking sheet. In a small bowl, combine the oregano, lemon zest, 2 teaspoons of salt, and 1 teaspoon of black pepper, then rub the mixture over the veal. Cover with plastic wrap and refrigerate for at least 30 minutes.
2. Remove the veal from the refrigerator and dredge it in flour to coat both sides. Shake off any excess flour and set the veal aside on a plate or tray.
3. In a large skillet, heat 4 tablespoons of butter over medium heat until melted and bubbly. Fry the veal in batches until golden brown, about 2 minutes per side. Remove from the skillet to a plate.
4. Add the remaining 4 tablespoons butter and onion to the skillet and cook until the onion is soft, 2–3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt, and 1 teaspoon black pepper and cook until the mushrooms are tender, 3–5 minutes. Add the chicken broth and cook until the sauce has reduced by half and thickened.
5. Transfer the cooked veal to a serving platter and pour the sauce over it. Sprinkle with parsley and serve.