Veal Marsala

1. Sprinkle salt and pepper on the cutlets of veal.
2. In a large skillet, melt one tablespoon of butter and add one tablespoon of oil over medium to high flame.
3. Add four veal cutlets to the skillet and cook until they are golden brown in color. Allow each side to cook for 1.5 minutes.
4. Transfer the veal to the plate and repeat the frying process with the remaining four cutlets of veal.
5. Set the cutlets aside.
6. In the skillet, add one tablespoon of oil and toss in shallot and garlic. Sauté until it is fragrant.
7. Add one tablespoon of olive oil and stir in mushrooms. Sauté the mushrooms for three minutes until they are tender and the excess juice is all evaporated.
8. Season the mixture with salt and add the Marsala.
9. Let the mixture simmer until only half of the Marsala is left.
10. Place the veal back into the skillet. Make sure to pure all the juice, too.
11. Cook until the veal is heated through. Flip the cutlets ensure they are well coated.
12. Add the remaining one tablespoon of butter into the sauce and season with salt and pepper according to taste requirement.

Trivia

• Marsala is an Italian-American dish that is traditionally made from chicken, mushrooms and Marsala wine.
• It has accrued from Italian Scaloppina dishes.
• The origin of Marsala dates back to the 19^th century and is believed to originate from the English families who resided in western Sicily. This place is famous for the production of Marsala wine.