- 8 veal cutlets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup flour (season with ½ teaspoon salt and pepper)
- Dried sage
- 3 tablespoons butter (divided use)
- 4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 4 ounces assorted sliced mushrooms
- 1 tablespoon flour
- 1/2 cup sweet Marsala
- 3/4 cup chicken broth
- 8 sage leaves
- ¼ cup chopped parsley
Sprinkle the veal with salt, pepper and sage. Gently pound/tenderized the veal to ¼ inch thickness. Dredge in the seasoned flour and let rest 15 minutes.
Set oven to 175-200o.
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Sauté veal cutlets in batches until golden brown, about 2 minutes per side add additional butter and oil as needed. Keep cooked veal on a tray in the oven.
Sauté the shallot and garlic briefly, be careful not to burn. Add the mushrooms and ½ teaspoon of salt and sauté for about 3 minutes (add additional oil if needed). Stir in 1 tablespoon flour and cooked for about one minute. Add the Marsala to the pan off heat. Stir to mix well and simmer until the Marsala reduces by half. Add the chicken broth and the sage leaves. Simmer and reduced to the consistency of a light sauce (3-5 minutes). Stir 1 tablespoon of butter into the sauce. Taste and adjust with salt and pepper, to taste. Return the veal to the skillet. Cook just until heated through, about 1 minute.
To serve, transfer the veal to plates and spoon the sauce over the veal. Garnish with chopped parsley.