4 servings (serving size: 3 ounces veal and 1/4 cup sauce)
1 (3.5-ounce) package fresh shiitake mushrooms
1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup all-purpose flour
2 tablespoons butter, divided
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 cup fat-free, less-sodium beef broth
1/2 cup sweet Marsala wine
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; sauté 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.