Linda'S Veal Marsala - cooking recipe

Ingredients

8 veal cutlets, pounded thin
salt & freshly ground black pepper, to taste
2 -4 tablespoons unsalted butter
2 -4 tablespoons olive oil
1 large shallot, finely chopped
2 -4 garlic cloves, smashed, depending on how much garlic you like
2 cups mushrooms, sliced, I use lg. button mushrooms
1/2 cup sweet marsala wine
3/4 cup low sodium chicken broth
1 fresh rosemary leaf

Preparation

Sprinkle the veal with salt and pepper.
Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
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 T. of oil to the skillet.
Add the shallot and garlic.
Saute until fragrant, about 30 secs.
Add 1 T. 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 1/2, about 2 minutes.
Add the broth, and the rosemary leaves.
Simmer until reduced by 1/2, 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 T. of butter into the sauce.
Season the sauce with salt and pepper, to taste.
Put on a serving dish, and spoon sauce over the veal.
Serve.
To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
If desired, slightly thicken the sauce with the corn starch and water mixture.