Ingredients

• 2 pounds veal loin, pounded 1/2-inch thick (can substitute chicken breasts)
• Salt and pepper
• Flour, for dredging
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 cup molasses porter
• 1/4 cup Marsala
• 1/4 cup chicken stock
• 1 1/2 cups cremini and shiitake mushrooms, quartered including stems with tip removed
• Serving suggestion: fettuccini, which has been tossed with a bit of olive oil, freshly grated Parmesan cheese, and a handful of freshly chopped parsley

Instructions

1. Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.
2. Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.
3. Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.
4. Add veal back to sauce to warm.