4 veal cutlets, 4 oz. each
2 tablespoons olive oil
1/2 cup Marsala wine
1 cup concentrated veal demi-glace
Salt and pepper
Mushrooms,cooked in advance, according to taste
- In a skillet, heat olive oil over high heat and brown the veal cutlets quickly on each side. Remove from pan and transfer to a warm platter.
- Deglaze the skillet with the Marsala to recover the pan drippings.
- Add the demi-glace sauce. Season to taste. For a creamier sauce, whisk in a pat of butter. At the end of cooking, remove the saucepan from the heat, add a pat of butter, mix well and serve.
- Garnish with mushrooms and serve.