• 4 veal cutlets (5 oz each), pounded thin
• all-purpose flour for dredging
• 3 tbsp olive oil
• 2 oz smoked pancetta, diced
• 1 tbsp diced shallot
• 6 oz mushrooms, sliced
• ¾ cup marsala wine
• ½ cup chicken stock
• 1 tbsp butter
• salt
• parsley leaves for garnish

Prepare Veal

1. Check veal for any tough fibers
2. Lay flat on cutting board and cover with plastic wrap
3. Pound with meat tenderizer on both sides until thin
4. Dredge pounded veal in flour, shaking off the excess

Sear & Sauté

1. Heat oil in a sauté pan on medium
2. Salt and sear veal in oil until golden, about 2-3 minutes per side
3. Add smoked pancetta and sauté until fat is rendered, about 2 minutes
4. Add shallots and mushrooms, more salt, and sauté until shallots are translucent, about 1 minute

Reduce & Plate

1. Deglaze the pan with marsala, sauté 1 minute
2. When the alcohol has cooked off, add chicken stock and let reduce slightly
3. Remove from heat and add butter
4. garnish with fresh parsley