Veal Marsala

Instructions

1. Prepare the veal
   Place the veal cutlets between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet. In a shallow dish, combine the flour, salt, and pepper. Dredge each veal cutlet in the seasoned flour mixture, shaking off any excess.
2. Sear the veal
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the veal cutlets until golden brown, about 2 minutes per side. Transfer to a plate and cover loosely with foil to keep warm.
3. Prepare the mushroom sauce
   In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Add the shallots and garlic, cooking for another 2 minutes until fragrant and softened.
4. Add the Marsala wine
   Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 3-4 minutes.
5. Finish the sauce
   Add the chicken broth and lemon juice to the skillet. Bring to a simmer and cook until the sauce reduces and thickens slightly, about 5-6 minutes. Stir in the remaining tablespoon of butter to enrich and thicken the sauce.
6. Return veal to the sauce
   Return the veal cutlets to the skillet, spooning the sauce over them. Simmer gently for about 2 minutes to heat through and allow the flavors to meld together.
7. Serve
   Transfer the veal cutlets to serving plates, spoon the mushroom Marsala sauce over the top, and garnish with freshly chopped parsley. Serve immediately, ideally with pasta, polenta, or mashed potatoes on the side.