Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
6 veal cutlets (about 3-4 ounces each)
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallot, finely chopped
3 garlic cloves, smashed
2 ounces crimini or porcini mushrooms, sliced
½ cup sweet Marsala wine
1 tablespoon lemon juice
1 cup beef or veal demiglace* or 3/4 cup gluten-free beef broth
½ teaspoon of fresh rosemary
¼ teaspoon oregano, dried
¼ teaspoon thyme, dried
2 tablespoons chopped fresh Italian parsley
Sprinkle the veal with salt, pepper, oregano and thyme.
Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.
Add 3 veal cutlets and cook until golden brown, about 1 ½ minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 3 cutlets. Set the cutlets aside.
Add 1 tablespoon of butter to the skillet. Add the shallot and garlic and parsley. Saute until fragrant, about 30 seconds.
Add a tablespoon of the olive oil, if necessary. Add the mushrooms and cook about 3 minutes, until tender and the juices evaporate. Add a pinch of salt.
Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the demiglace or broth, lemon juice and the rosemary leaves. Simmer about 4 minutes, until reduced by half.
Put the veal back into the skillet. Pour in all of the pan juices. Cook just until heated about 1 minute, turning to coat.
Blend remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Place veal on plates. Spoon the sauce over the veal and serve.
Note: I find this recipe goes great with risotto.