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1
Sprinkle the veal with salt and pepper.
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2
Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
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3
Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
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4
Transfer the veal to a plate.
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5
Add another tablespoon of butter and oil, if necessary.
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6
Repeat with the remaining 4 cutlets.
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7
Set the cutlets aside.
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8
Add 1 T. of oil to the skillet.
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9
Add the shallot and garlic.
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10
Saute until fragrant, about 30 secs.
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11
Add 1 T. of the olive oil, if necessary.
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12
Add the mushrooms, and saute until tender and the juices evaporate, about 3 minutes.
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13
Season with salt.
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14
Add the Marsala.
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15
Simmer until the Marsala reduces by 1/2, about 2 minutes.
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16
Add the broth, and the rosemary leaves.
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17
Simmer until reduced by 1/2, about 4 minutes.
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18
Return the veal to the skillet.
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19
Pour in all of the pan juices.
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20
Cook just until heated through, turning to coat, about 1 minute.
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21
Stir the remaining 1 T. of butter into the sauce.
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22
Season the sauce with salt and pepper, to taste.
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23
Put on a serving dish, and spoon sauce over the veal.
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24
Serve.
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25
To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
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26
If desired, slightly thicken the sauce with the corn starch and water mixture.
