By Lisa L.
♦ veal cutlets, scallopine style
♦ flour, salt, and pepper (mixed) for dredging
♦ 1 tbsp butter
♦ 2 tbsp olive oil
♦ 1 lb mushrooms, sliced
♦ ½ cup Marsala wine
♦ 1 cup chicken stock
Mix flour, salt, and pepper on a plate; dredge veal and set aside.
Heat butter and olive oil in sauté pan; add veal and sauté about 3 minutes per side; remove from pan. Add mushrooms and saute until browned, about 10 minutes, then remove.
Add Marsala to deglaze pan; add chicken broth and reduce by half.
Add veal and mushrooms to pan to heat through.