Cutlets of veal à la Provençale

A family recipe, it is very good, very simple and Cutlets are very tender, I accompanied a purée of potatoes, green beans with garlic and mushrooms.For 4 servings4 beautiful thin veal cutletsflour1 good butter c.soupe1 c.soupe of oil2 large French shallots, finely chopped1 large clove of garlic chopped finely1 can 14 oz (398ml) Italian diced tomatoes with juice (Aurora) with hands the crushed a peu11 cup (250ml) white winesalt and pepper1 pinch of oregano2 c.the cornstarch (cornflour)2 c.the of white wineMix cornstarch and 2 c.the (10ml) of all white wine.In a bowl, combine the tomatoes, wine, oregano, salt, pepper and cornstarch mixture and white wine.Salt and pepper the cutlets, flour them.Melt the butter with the oil in a pan and make Brown the cutlets, set aside.In the same skillet, if necessary add a little butter, sauté shallots and garlic 1 minute while stirring.Add tomato mixture, bring to a boil, put the scallops in the sauce, reduce heat, cover and cook 15 minutes, stirring from time to time so that it doesn't stick, serve and sprinkle with chopped parsley.