I served the veal with egg noodles and steamed French green beans.
Makes 4 servings
4 pieces of veal scallopine
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 tablespoon extra virgin olive oil
2 shallots, chopped
2 cloves of garlic, minced
1 pound of assorted mushrooms (portobello, button, oyster, etc.)
1/4 cup of heavy whipping cream
3/4 cup of Marsala wine
3 tablespoons parsley, chopped
In a large frying pan, saute mushrooms in oil and 1 teaspoon of butter for about 1 minute.
Add garlic and shallots for about 2 minutes. Remove from pan, set aside and keep warm.
Dredge veal in flour, salt and pepper.
Add remaining butter to skillet and saute veal for about 2 minutes on each side. Remove from pan. Add wine to deglaze the pan and reduce about 5 minutes. Stir to remove the brown bits from the bottom of the pan. Add the cream and stir occasionally for about 1 minute.
Plate veal, top with mushrooms. Then pour over the wonderful sauce and garnish with parsley.
Recipe adapted from Great Italian Recipes.com