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1
Sprinkle the veal with salt and pepper.
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2
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.
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3
Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side.
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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 tablespoon 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 seconds.
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11
Add a tablespoon 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. A.
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14
dd the Marsala, simmer until the Marsala reduces by half, about 2 minutes.
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15
Add the broth and the rosemary leaves.
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16
Simmer until reduced by half, about 4 minutes.
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17
Return the veal to the skillet.
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18
Pour in all of the pan juices.
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19
Cook just until heated through, turning to coat cutlets, about 1 minute.
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20
Stir the remaining 1 tablespoon of butter into the sauce.
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21
Season the sauce with salt and pepper to taste.
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22
Using tongs, transfer the veal to plates.
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23
Spoon the sauce over the veal and serve.
