Veal Marsala
4 Veal Cutlets
Salt, Pepper2 Tbsp Butter + extra
2 Tbsp Olive Oil
1/4 C. Shallot, Chopped
2 Garlic Cloves, Minced
1 Tsp. Lemon Juice
1/3 C. Baby Bella Mushrooms
1/3 C. Marsala
1/2 C. Chicken Stock
1 Tsp. Fresh Rosemary Leaves
Season Veal with salt and pepper. Melt butter with olive oil on medium heat. Add veal and brown on each side, about 3 minutes each. Remove and place on plate. Add shallot and garlic and saute for about a minute. Add lemon juice and mushrooms and saute for about 3 more minutes. Add stock and rosemary and reduce by approximately half, about 7 minutes. Place veal pan in to pan. Add about a tablespoon extra of butter and cook veal until heated through about a minute or two on each side. Remove from pan and cover with sauce.
