Ingredients:
8 medallions of veal
Salt and pepper
1 cup unbleached flour
1/3 cup vegetable oil
1 stick butter
2 tablespoons shallots - finely chopped
2 cups any fresh wild mushrooms - cleaned and sliced
1/2 cup dry marsala wine
1/2 cup chicken stock
2 tablespoons Italian parsley - chopped
Lightly salt and pepper the veal, dredge it in flour and shake the excess off.
In a wide skillet, heat the vegetable oil until it is hot but not smoking. the floured veal on both sides until golden and set on a plate. Drain the oil off and return to fire. Add half of the butter and the shallots. Cook for a few minutes until wilted, add mushrooms, salt and pepper and sauté over medium heat until all water has evaporated from the mushrooms, approximately 10 minutes. Add marsala wine and let cook until all alcohol has evaporated or burned off, approximately 7 minutes. Add the remaining butter and chicken stock, bring all to a vigorous boil and season with salt and pepper. When half boiled down, add meat and let simmer for 5 minutes.
Add parsley and serve.
To prepare the veal medallions: dredge in flour, shake off the excess, sprinkle with salt and pepper. Set aside.
Place a large skillet over high heat. Add the oil and let get hot but not smoking. Sauté the medallions on both sides until golden brown then remove from skillet. Add half the butter, shallots, mushrooms, salt, and pepper. Sauté over medium heat until all the water has evaporated from the mushrooms, about 10 minutes. Add wine and cook another 5 minutes. Add remaining butter and chicken stock. Increase heat and bring to a full boil. When mixture is reduced by half add medallions and let cook another 5 minutes.
Add parsley to garnish just before serving.