VEAL MARSALA

Steps:

• 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. A.
• dd 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 cutlets, 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.