Lightly salt and pepper the veal, dredge it in flour and shake the excess off.
In a wide skillet, heat the vegetable oil until it is hot but not smoking. Sauté the floured veal on both sides until golden and set on a plate.
Drain the oil off and return to heat.
Add half of the butter and the shallots. Cook for a few minutes until wilted, add mushrooms, salt and pepper and sauté over medium heat until all water has evaporated from the mushrooms, approximately 10 minutes.
Add marsala wine and let cook until all alcohol has evaporated or burned off, approximately 7 minutes.
Add the remaining butter and chicken stock, bring all to a vigorous boil and season with salt and pepper. When half boiled down, add meat and let simmer for 5 minutes.
Add parsley and serve.
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