Ingredients

• Veal (1 ½ lbs.)

• Beef stock (1 cup)

• Yellow onion (½ - chopped)

• Marsala wine (½ cup)

• Garlic (1 ½ cloves – chopped)

• Flour (2 cups)

• Thyme (1 sprig – finely chopped)

• Butter (4 tbsp.)

• Parsley (4 tbsp.)

• Sea salt (2 tbsp.)

• Freshly ground black pepper (2 tbsp.)

• Rosemary (1 sprig – finely chopped)

• Mushrooms (Portobello) (1 ½ - 2 cups – chopped)

• Vito & Joe’s Extra Virgin Olive Oil

How to Prepare

1. Preheat the oven to 250 degrees.

2. To tenderize the veal, wrap each piece loosely in plastic wrap and place on a butcher’s board or cutting board.

3. Tenderize into thin cutlets and unwrap. Repeat for each piece.

4. Sprinkle about 1 tablespoon of salt and 1 tablespoon of pepper into a pan with the flour. Stir together.

5. Heat a pan coated in Vito & Joe’s Extra Virgin Olive Oil on the stovetop.

6. Add butter.

7. Pace the veal in the flour and heavily coat each piece.

8. Place in the pan and sear each side until browned.

9. When cooked, remove onto a plate and place the plate into the oven.

10. Put the garlic and onions into the pan.

11. Cook for about 3 minutes.

12. Add the wine to the pan and stir to deglaze.

13. Add the beef stock, thyme, rosemary and mushrooms. Stir for about 10 minutes to reduce the mixture.

14. Remove the veal from the oven and place in the pan.

15. Cook each side again.

16. Remove the veal onto a serving platter and pour the sauce from the pan over the top.

17. Sprinkle parsley on top. Enjoy!