pork veal for dinner

Since Veal are expensive to buy, I would get pork loin, sliced them thinly, tenderized them a little with a metal tenderizer. For this recipe, you will need: pork loin, flour for dredging the meat in, salt, white pepper, lemon pepper seasoning, oil and butter, sliced onion, mushrooms, minced garlic, chicken broth or chicken boillion, marsala wine and some heavy cream for the sauce.

pork loin - sliced thinly and tenderized
Mix 1cup all purpose flour with 2 tbsp. lemon pepper, black pepper, 1/2 tsp. coarse sea salt,
oil for frying pork in
chicken bouillon to taste with water to make one cup broth
1 medium onion, sliced thinly.
1 tbsp. minced garlic
1 tbsp. butter
2 cups sliced small portebello mushroom or whatever mushroom you prefer
1/2 cup heavy cream
1/4 cup marsala wine
1 tsp. white pepper
1 tbsp. chopped fresh rosemary


In a large frying pan,add about 3 tbsp. olive oil. Dredge pork slices in flour mixture, shake off extra flour. Put in hot oil. brown on each side. Remove from pan. Set aside, until all the pork are done. Add more oil as necessary.
Once all the meat are done, in the same pan, add a little more oil, 1 tbsp. minced garlic, 1 tbsp. butter, onion and mushrooms. Saute until onion is transparent. Add marsala wine, chicken broth, cream and white pepper. Stir to mix. Add the pork back into the pan, with the chopped rosemary. Bring to boil. Turned down heat, and simmer for about 4 minutes. I served it over rice. The boys ate the left over for breakfast.