Veal With Marsala Sauce
1 1/2 pounds thin veal cutlets
1/4 cup all-purpose flour for coating
3 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced shallot
1/2 pound crimini mushrooms, sliced
1/2 cup Marsala wine
1/2 cup veal stock
10 ounces artichoke hearts, sliced
salt and pepper to taste
1 Lightly flour veal cutlets and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan and cook 1 to 2 minutes on a side, until browned and nearly cooked through. Remove veal from pan and set aside.
2 Saute garlic and shallots in skillet until shallots are translucent. Stir in mushrooms and continue to cook until mushrooms begin to sweat. Pour in the wine to deglaze the pan, and cook 2 to 3 minutes more. Pour in stock and simmer until liquid starts to reduce, 5 to 10 minutes.
3 Return veal to pan with artichokes and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates and spoon the sauce over
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