Veal Marsala

Recipe courtesy of linda98ny

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Sprinkle the veal with salt and pepper. Melt 1
tablespoon of butter and 1 tablespoon of oil in a
heavy large skillet over medium-high heat. Add 4 veal
cutlets and cook until golden brown, about 1 1/2
minutes per side. Transfer the veal to a plate. Add
another tablespoon of butter and oil, if necessary.
Repeat with the remaining 4 cutlets. Set the cutlets
aside.
Add 1 tablespoon of oil to the skillet. Add the
shallot and garlic. Sauté until fragrant, about 30
seconds. Add a tablespoon of the olive oil, if
necessary. Add the mushrooms and sauté until tender
and the juices evaporate, about 3 minutes. Season with
salt. Add the Marsala. Simmer until the Marsala
reduces by half, about 2 minutes. Add the broth and
the rosemary leaves. Simmer until reduced by half,
about 4 minutes. Return the veal to the skillet. Pour
in all of the pan juices. Cook just until heated
through, turning to coat, about 1 minute. Stir the
remaining 1 tablespoon of butter into the sauce.
Season the sauce with salt and pepper, to taste.

1. Keep water boiled or boiling next to the pot of brisket.
2. You HAVE TO KEEP AN EYE on it. Otherwise it will dry out and burn on the bottom. Check every 15 min or so to make sure it is about halfway submerged in its juices.
3. If it looks low, add some water, just never fully submerge it.
4. If you put water in and it washes away some of the spices, you can keep adding more paprika and lemon pepper- to taste….I like it to look really reddish brown, so, I use a lot of paprika….but less lemon pepper because I don’t like spicy.
5. After 45 min, turn it over, and every 45 min after that for about 3 hours.
6. When you can stick a fork mostly through the meat (which you can’t really do before it is ready), take it out of the pot, and slice it WITH the grain (or it will shred), into long pieces.
7. Put the pieces BACK into the pot and cook for about 25 more minutes. Then it is done. Just taste it. It should be really soft and kind of melt in your mouth.
8. The juice in the pot is the gravy so that is also why you want to make sure it doesn’t dry up.
9. Serve with cranberry sauce, challah bread, and potatoes, sweet or baked.

***The recipe also is made with baked potatoes IN it…towards the end. Some people boil pieces of baked potato ¾ of the way through, then throw them in to cook the rest of the way in the gravy WITH the brisket in that last 25 min. I don’t like potatoes so I don’t, but everyone else seems to love them. ***