Veal Marsala
2 T olive oil
1# veal cutlets, pounded thin
1 c AP flour
salt & pepper
1 large shallot, minced
1# fresh mushrooms, sliced
1 c dry marsala wine
1 clove garlic, minced
2 c chicken broth
1 c beef broth
(If you can find veal stock, use 3 c of that instead of the chicken/beef)
2 T butter
Preheat oven to 250.
Coat veal in flour, salt & pepper, saute in 1T of oil for ~5 minutes, transfer to baking pan and set in oven to stay warm.
Add the rest of the oil to the pan, saute the shallots & mushrooms until the shallots are tender.
Add the marsala wine and garlic, set heat at med-high and cook until thickened, then whisk in the 2T of butter, then put the sauce over the veal. I then serve it over linguini.
Notes: I think you can go with more shallots and garlic, and butter could be used instead of the oil.