Food Network: Veal Marsala

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Veal Marsala
Recipe courtesy Giada De Laurentiis

Ingredients
8 veal cutlets (about 3 ounces each)
Salt and freshly ground black 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

Instructions
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.