Veal Marsala Recipe

4 Tbsp. olive oil

2 shallots, finely chopped

3 to 4 garlic cloves, chopped

3-4 oz. assorted mushrooms, sliced

3/4 cup sweet Marsala

3/4 cup beef or chicken stock

3-4 Tbsp. Italian parsley leaves, roughly chopped

Salt and pepper

Preparation:

Dry the veal off with paper towels and sprinkle it with salt and pepper.

1 Tbsp. of butter and 1Tbsp. of oil in a large, heavy bottomed saut pan over medium-high heat.

Add the veal cutlets, in batches so that they aren't overcrowded in the pan, and cook until golden brown, 1-2 minutes per side. Add another Tbsp. each of butter and oil as needed to cook all of the veal. Transfer the cooked veal to a plate as it is finished.

When all of the veal is cooked, wipe the pan clean, reduce the heat to medium and add the remaining 2 Tbsp. of olive oil.

Add the shallots and garlic and cook for 20-30 seconds.

Add the mushrooms to the pan and increase the heat again to medium-high.

Saut the mushrooms until they become tender and the juices evaporate.

Add the Marsala to the pan and simmer until the Marsala reduces by about half.

Add the stock and simmer until it reduces by just more than half.

Return the veal to the pan and add any juices that have collected on the plate.

Simmer just until the veal is heated through, turning to coat, about 1 minute.

Add the remaining Tbsp. of butter to the sauce and swirl the pan to incorporate it.

Season the sauce with salt and pepper to taste.