1 tablespoon blended salt and pepper plus more for seasoning
1 tablespoon blended thyme and parsley fresh minced
16 ounce veal shoulder thin
1 cup veal stock
Equipment
bowl
frying pan
whisk
stove
Directions
In a bowl, season the flour with the salt and pepper blend. Then lightly dust all the veal with the seasoned flour.
Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala.
Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove.
Whisk in the remaining butter and pour over the cooked veal and serve.
