Veal Marsala

Directions

1. 1
   Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then saute mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
2. 2
   Add garlic and parsley and saute, stirring, 1 minute.
3. 3
   Transfer to a bowl and wipe skillet clean.
4. 4
   Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
5. 5
   Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking.
6. 6
   While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then saute until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside).
7. 7
   Transfer to a platter with tongs and keep warm, loosely covered.
8. 8
   Saute remaining veal in 2 more batches using remaining oil and butter.
9. 9
   Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
10. 10
    Stir in demiglace and simmer, stirring occasionally, 2 minutes.
11. 11
    Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary.
12. 12
    Simmer 2 minutes more and spoon over veal.
13. 13
    We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).