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Ingredients
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  • 8 veal cutlets (about 3 ounces each)
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons unsalted butter
  • 2 to 4 tablespoons olive oil
  • 1 large shallot, finely chopped
  • 2 to 4 garlic cloves, smashed
  • 2 ounces assorted mushrooms, sliced
  • ½ cup sweet Marsala
  • ¾ cup low-salt chicken broth
  • Leaves from 1 fresh rosemary sprig
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