Ingredients
- 8 Veal Cutlets, about 1 1/2 lbs, pounded thin
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Anna TIPO 00 Flour, for dredging
- 3 tbsp Unsalted Butter
- 2 tbsp Cento Blended Italian Style Oil
- 1 Shallots, peeled, trimmed and finely chopped
- 1 can Cento Mushroom Stems Pieces (8 oz), drained and patted dry
- 1/2 cup dry Marsala Wine
- 1/2 cup Cento Beef Stock
- 1/4 cup Fresh Italian Parsley, chopped
Directions
Season the veal with salt and pepper. Dredge in flour, shaking off excess. In a large sauté pan, heat 1 tablespoon butter and oil on medium-high heat until sizzling. Sauté the veal in batches, to avoid crowing the pan, for about a minute on each side or until golden; veal will not be cooked through. Add more butter and oil as necessary if pan is too dry. Remove veal from the pan and set aside. Add 1 tablespoon butter to the pan and sauté shallots for about 1 minute until translucent. Add the mushrooms and continue to sauté for 2 more minutes. Add marsala wine and increase heat to medium-high, scraping the browned bits from the bottom of the pan, cook for about 1 minute. Add beef broth to the pan and cook for 1-2 minutes to reduce slightly. Add veal back to the pan and continue to cook on medium, turning the veal in the sauce until warmed and cooked, about 2 minutes. Transfer to serving dish and spoon sauce over top. Garnish with parsley. Serves 4.
