Veal Marsala

• 1 (3.5-ounce) package fresh shiitake mushrooms
• 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 2 tablespoons butter, divided
• 1/4 cup minced shallot (about 1 large)
• 2 garlic cloves, minced
• 1 cup fat-free, less-sodium beef broth
• 1/2 cup sweet Marsala wine
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

1. Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
2. Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
3. Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
4. Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; saute 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.

fresh shiitake mushrooms, veal cutlets, freshly ground black pepper, salt, allpurpose, butter, shallot, garlic, beef broth, sweet marsala, lemon juice, flatleaf

Taken from www.myrecipes.com/recipe/veal-marsala-2 (may not work)