Veal Marsala with Egg Fettuccini - veal cutlets

Method

• Season veal with salt and pepper.
• Place a large piece of plastic food wrap on a cutting board or work surface.
• Arrange veal between cutlets on the plastic wrap.
• Cover veal with additional plastic wrap and a sheet of waxed paper.
• Gently pound out veal with meat mallet or a small, heavy frying pan.
• Fold veal up in its plastic and waxed paper wrapper and set aside.
• Preheat a large skillet over medium high heat.
• Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock.
• Place a large platter over low heat on the burner adjacent to your veal pan.
• Warm it, then turn off the heat.
• Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8.
• If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal.
• Dredge the veal lightly in flour.
• Saute cutlets in a single layer 2 minutes on each side.
• For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter.
• Transfer cooked cutlets to the warm serving platter.
• If you have a 12 to 14-inch skillet, you should be able to make just 2 batches.
• Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet.
• Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper.
• Saute the shallots and mushrooms for 5 minutes.
• Add Marsala to the pan and bring up pan drippings.
• Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce.
• Spoon mushrooms and Marsala down over the veal.
• Return the pan to the stove.
• Add remaining extra-virgin oil, butter and remaining shallots to the skillet.
• Cook shallots 1 to 2 minutes.
• Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan.
• Toss fettuccini with broth and butter and season with salt and chopped parsley.
• Transfer pasta to a serving dish and serve with warm veal Marsala.