Veal or Faux Veal Marsala

I tend to avoid veal because of the inhumane conditions veal calves are raised in. However, I did find humanely raised veal in Whole Foods. No, it is not an oxymoron. They are still milk fed calves but they are free to roam with their mothers. However, I will warn you, it is not very tender so you must be sure you cook it the minimum amount of time. Over cooking it will make it very tough. If you use regular veal, you won't have to worry as much (except maybe your conscience). Next time I make this I am going to call it "faux veal marsala". I am going to use slices of pork tenderloin instead of the veal. It's still a "white" meat and I think it will go really well with the Marsala sauce which is the best part of this recipe! I'll let you know how it turns out. My recipe is an adaptation of Giada's. I decreased the meat and increased the mushrooms. Plating the veal or faux veal marsala on top of egg noodles, surrounded by steamed fresh asparagus makes for a very elegant dinner for two. Double this recipe if you are making it for more than 2 people.

Veal (or Faux Veal) Marsala

1 pound of veal cutlets (or thin slices of pork tenderloin- 1/4 inch thick)
1 6 or 8 oz package of fresh mushrooms ( I prefer the cremini)
2 T olive oil
2 T butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
1/2 cup marsala cooking wine
1/2 cup chicken broth
salt and pepper to taste
Egg noodles (optional)
Fresh herbs (optional- rosemary or chopped parsley)

1. Add 1 T butter and add 1 T olive oil to pan. Heat butter/oil mixture over medium/high heat. Brown the veal or pork,  1.5 to 2 minutes per side, or until lightly browned, then remove and set aside.

2. Add the remaining oil and butter to the medium/hot pan, scrape meat brownings into butter/oil. Add shallot and garlic and stir for about 30 seconds to release fragrance. Add the mushrooms. Reduce heat if necessary and saute mushrooms until limp and water is released. Meanwhile, cut the veal or pork into strips.

3. Add salt, pepper, chicken broth and marsala wine to the pan. Simmer until reduced by half. Add more butter if you want a richer sauce. Once you get the desired consistency (add some cornstarch thickener if it is too watery), stir in the veal (or pork) and heat for about 30 seconds (no longer or the veal will get tough).

4. Pour mixture over egg noodles, sprinkle top with fresh herbs (optional) and serve.