Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!
Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
Remove from pan and keep warm.
Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
Add beef stock, bring to boil and simmer 2 to 3 minutes.
Return meat and any accumulated juices to the pan.
Reheat 1 to 2 minutes.
Toss in the grapes just to coat.
Serve veal topped with sauce and mushrooms and grapes.