Meat in wine sauce

Ingredients:

• 8 veal cutlets (approximately 100 g each)
• 2-3 tablespoons unsalted butter
• 2-4 tbsp. l. olive oil
• 1 large shallot, finely chopped
• 2-4 cloves garlic, crushed
• 60 g of various mushrooms, thinly sliced
• 0.5 cup sweet Marsala
• 3/4 cup lightly salted chicken broth
• Leaves of 1 fresh sprig of rosemary

Preparation:

1. Season the veal with salt and black pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large heavy-bottomed skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1.5 minutes per side. Transfer the veal to a plate. Add another 1 tablespoon butter and olive oil if needed. Repeat with the remaining 4 cutlets. Set the veal aside.
2. Add 1 tablespoon of olive oil to the skillet. Add the shallots and garlic. Sauté until fragrant, about 30 seconds. Add another 1 tablespoon of olive oil if needed. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes; season with salt.
3. Add the Marsala. Simmer until the Marsala is reduced by half, about 2 minutes. Add the broth and rosemary leaves. Simmer until the liquid is reduced by half, about 4 minutes.
4. Return the veal to the pan along with any juices. Cook, turning to heat through, for about 1 minute. Stir in the remaining 1 tablespoon of butter. Season with salt and pepper to taste.
5. Using tongs, transfer the veal to plates. Pour the sauce over it and serve.