- 1 1/2 pounds thinly sliced veal leg cutlets
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 5 tablespoons olive oil, divided
- 8 ounces white mushrooms, quartered
- 1 onion, chopped
- 2 garlic cloves, minced
- 3/4 cup dry Marsala wine
- 1/2 cup reduced sodium beef broth
- 2 Roma tomatoes, seeded and chopped
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 200°F.
- Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread the flour on a large plate and dredge the cutlets on both sides, shaking off excess.
- Heat 2 tablespoons of the oil in a 14-inch nonstick skillet over medium-high heat. Add half of the veal to the skillet and cook 1 1/2 minutes per side until golden. Transfer to a large baking sheet pan. Heat 1 tablespoon of the remaining oil. Add the remaining veal and cook 1 1/2 minutes per side; transfer to the baking sheet with and keep warm in the oven.
- Return the skillet to the stove and heat the remaining 2 tablespoons oil. Add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms give off their liquid and start to brown, about 5-6 minutes. Add the onion and garlic; cook, stirring occasionally, until they are somewhat softened, 2-3 minutes. Pour in the Marsala wine, bring to a boil and cook until reduced by 1/4, about 2 minutes. Pour in the broth, return to a boil and cook 2 minutes. Add the tomatoes and cook 1 minute longer. Remove from the heat and add the butter and parsley, stirring until butter melts. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over veal and serve immediately.