Veal Scaloppine al Marsala
(Serves 4)

1.5 pounds veal scaloppini
salt, pepper, flour
1 T. lemon juice
3 T. olive oil
2 T. butter
2 T. minced onion
2 cups sliced mushrooms
½ cup dry Marsala
½ cup brown veal or chicken stock
2 T. glace de viande
2 T. butter

Directions

Season the veal very lightly with lemon, salt and pepper. Dredge lightly in flour, knocking off any excess. Heat the oil and butter to a haze and sauté the veal until lightly browned on both sides, about 1.5 minutes per side. Transfer cooked veal to a plate. Pour out most of the oil and sauté the onions and mushrooms until lightly caramelized. Add the Marsala and reduce in half. Add the stock and bring to a simmer. Add the glace de viande, reduce to consistency and stir in the butter. Pour sauce over sautéed veal and serve immediately.