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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 large, heavy skillet over medium-high heat.
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3
Add the 4 veal cutlets and cook until golden brown, about 1 minute per side.
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4
Transfer the veal to a plate.
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5
Add 2 tablespoons of oil to the skillet.
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6
Add the shallot and garlic.
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7
Saute until fragrant, about 30 seconds.
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8
Add the mushrooms and season with salt.
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9
Add the Marsala.
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10
Simmer until the Marsala reduces by half.
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11
Add the veal stock and parsley.
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12
Simmer 1 more minute.
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13
Return the veal to the skillet.
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14
Stir the remaining 1 tablespoon of butter into the sauce.
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15
Season the sauce with salt and pepper, to taste.
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16
Serve with buttered egg noodles.
