Scaloppine of Veal Marsala - serves 3

1 pound veal cutlets, trimmed and pounded thin
1/3 cup grated Parmesan cheese
3 tbsp butter
1 tbsp oil
1 clove garlic, peeled
1/4 cup beef broth
1/4 cup Marsala wine

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. Removethe 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.