Veal Marsala

Instructions

1. Season the veal cutlets with salt and freshly ground black pepper on both sides.
2. Place the flour in a shallow dish. Dredge the veal cutlets in the flour, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Once the butter has melted and the oil is hot, add the veal cutlets to the skillet.
4. Cook the veal cutlets for about 1-2 minutes on each side or until they are golden brown. Note: Veal cooks quickly, so be careful not to overcook. Remove the veal from the skillet and set aside.
5. Add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms and cook for 3-4 minutes, or until the mushrooms are soft and their liquid has evaporated.
6. Pour in the Marsala wine, stirring to scrape up any brown bits from the bottom of the skillet. Let it simmer for about 1 minute.
7. Add the chicken broth to the skillet. Simmer the sauce for about 3-4 minutes, stirring occasionally, until it is slightly reduced.
8. Return the veal cutlets to the skillet, and reduce the heat to medium. Let them warm in the sauce for about 2-3 minutes.
9. Taste the sauce and adjust the seasoning with salt and pepper if necessary. Sprinkle with chopped fresh parsley before serving.
10. Serve the veal marsala hot over pasta, rice, or alongside mashed potatoes for a complete meal.