Veal Cutlets, Marsala

1. In a skillet, heat 15 ml (1 tbsp) of olive oil over high heat and brown the veal cutlet quickly on each side. Remove from pan and transfer to a warm platter.
2. Deglaze the skillet with the marsala to recover the pan drippings.
3. Add the demi-glace sauce.
4. Season to taste. Garnish with mushrooms.

Tip for the sauce: for a creamier sauce, whisk in a knob of butter (at the end of cooking, remove the saucepan from the heat, add a knob of butter, mix well and serve).

Suggested side dishes: serve with vegetables and risotto or pasta.