Veal Marsala

Ingredients:

• 1 pound veal, sliced thin
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley, chopped

Instructions:

1. Place the slices of veal between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness.
2. In a small bowl, mix together flour, salt and pepper. Dredge the veal in the flour mixture, shaking off any excess.
3. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the olive oil and heat until sizzling.
4. Add the veal slices to the skillet and cook for 2-3 minutes on each side, until golden brown. Remove the veal from the skillet and set it aside on a plate.
5. Melt the remaining 2 tablespoons of butter in the skillet. Add the minced onion and garlic and cook until softened, about 2 minutes.
6. Pour in the Marsala wine and chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Let it cook for 2-3 minutes until slightly reduced.
7. Add the lemon juice and parsley to the skillet, then return the veal to the pan. Cook for an additional 2-3 minutes, until the veal is cooked through and the sauce has thickened.