veal marsala

Ingredients

• 4 large veal cutlets (about 1 1/2 lbs.), pound it down
• 2 tablespoons unbleached all-purpose flour, or as needed
• 1/8 teaspoon smoked paprika
• 1/4 teaspoon ground himalayan sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 3 cups assorted mushrooms, sliced
• 2 tablespoons shallot, finely chopped
• 2 large cloves garlic, pressed
• 1/2 cup marsala wine
• 1/2 cup low-sodium chicken broth
• 1/4 cup 35% heavy cream
• 1/2 teaspoon dried rosemary, chopped
• 1/2 teaspoon dried thyme leaves, chopped
• 1/2 tablespoon fresh chopped parsley, for garnish
• FETTUCCINE
• 9 ounces (250 g.) fettuccine, cooked according to package directions (substitute egg noodles)
• 2 tablespoons butter
• 1/2 cup parmesan cheese, grated
• 1 tablespoon fresh chopped parsley