Veal Scallopine Marsala

• 8 veal scallopini
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup unbleached flour
• 1/2 cup butter
• 2 tablespoons shallots, finely chopped
• 4 cups mushrooms
• 1 cup dry marsala wine
• 2 cups chicken stock
• 1/4 cup extra virgin olive oil

1. Heat olive oil in a skillet.
2. Pound veal thin.
3. Mix flour with salt and pepper on a plate.
4. Coat veal in flour mixture.
5. Saute veal on both sides until golden and set aside.
6. Drain oil from the skillet.
7. Add half the butter and shallots and cook until shallots are wilted.
8. Add mushrooms, salt and pepper.
9. Saute on medium heat approx 10 minutes.
10. Add wine and cook approx 7 more minutes.
11. Add remaining butter and chicken stock.
12. Bring to boil and season again with salt and pepper.
13. When liquid has halfway boiled down, add meat.
14. Simmer 5 minutes.
15. Best served with a side of pasta.

veal scallopini, salt, pepper, flour, butter, shallots, mushrooms, marsala wine, chicken stock, extra virgin olive oil

Taken from www.food.com/recipe/veal-scallopine-marsala-375282 (may not work)