Ingredients:

1kg veal cutlets

500g Swiss brown mushrooms, sliced

2 tbsp olive oil

2 tbsp butter

2 cloves garlic, finely chopped

½ cup marsala wine

¾ cup beef broth

1 cup cream

1 tsp freshly chopped thyme

¼ cup freshly chopped parsley

Salt and pepper to taste


Method:

1) Using a meat mallet, beat veal on both sides and season with salt and pepper. In a large fry pan, over medium-high heat, add olive oil and cook veal (approximately 5 minutes). Remove from pan and set aside.

2) In the same pan, over medium-high heat, add butter, garlic and parsley. Cook until fragrant. Next, add mushrooms and cook until soft. Season with salt and pepper.

3) Next, add thyme, marsala, beef broth and cream to the pan. Allow it to a simmer until it slightly thickens.

4) Add veal to fry pan and spoon sauce over to top to coat the veal. Allow it to simmer for a further 10 minutes. Remove from heat and garnish with parsley.