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Veal Marsala
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| 8 | veal cutlets, (about 3 ounces each) |
| salt | |
| pepper | |
| 2 to 3 tablespoons | unsalted butter |
| 2 to 4 tablespoons | olive oil |
| 1 large | shallot, finely chopped |
| 2 to 4 | garlic cloves, smashed |
| 2 ounces | assorted mushrooms, sliced |
| 1/2 cup | sweet Marsala |
| 3/4 cup | low-salt chicken broth |
•Leaves from 1 fresh rosemary sprig
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
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