Serves: 4 / Time: 30 minutes
Ingredients
- 8 veal cutlets (about 3 oz. each)
- 8 ounces crimini or porcini mushrooms- stemmed and halved
- Salt and freshly ground pepper
- 3-4 tbs of butter
- 2-3 tbs olive oil
- 1 tbs chopped fresh sage
- 1 cup Colombo Marsala Sweet
- 3/4 cup canned low-salt chicken broth
- Fresh sage leaves
Directions
Season veal cutlets with salt and pepper. Add 2 tbs of butter and 1 tbs olive oil to large skillet and heat on medium high. Add chopped sage and saute for 1 minute. Brown veal cutlets on each side (1-2 minutes). Transfer veal to plate and keep warm. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated (about 5 minutes) season with salt and pepper. Pour the Colombo Marsala in the skillet, and scrape up any brown bits. Add broth and boil until sauce is reduced to 1/2 cup, about 8 minutes. Season with salt and pepper and serve over veal. Garnish with sage.
