Veal Marsala

Time for another recipe! I made this last night using a recipe from one of my Italian cookbooks as my guide (and of course added my own interpretation). I know some people have objections to using veal (it's a personal choice, I get it), so you can substitute thinly sliced beef or pork if you wish.

What you'll need:
6 Tbs. butter
1 lb. veal scallops (or thinly sliced beef or pork if you prefer)
flour to coat veal
2 shallots, chopped
1 c. Marsala wine
10-12 mushrooms, thinly sliced
salt and pepper to taste
chopped fresh parsley to garnish

What you'll need to do:
1. Melt the butter in a large saute pan over medium-high heat.
2. Dredge the veal in the flour and shake off any excess flour.
3. Place the veal in the pan and lightly brown on one side. You'll probably only be able to do 3-5 pieces at a time, depending on the size of your pan. Don't crowd the meat; this will allow it to brown evenly. Turn veal over and lightly brown on the other side. Remove from pan as it finishes and set aside. Continue until all veal has been cooked.
4. Add the shallots and cook until slightly caramelized. Turn heat to high, add the Marsala to de-glaze the pan, and boil rapidly to burn off the alcohol. Reduce heat to medium and add the mushrooms and the salt and pepper. Cook briefly to blend flavors.
5. Return veal to the pan and carefully coat with the sauce. Remove from heat and sprinkle with the chopped parsley.
6. Serve immediately with your choice of side dish.

This goes well with potatoes, white rice, or (if you're ambitious) a simple risotto. If you choose to make a risotto with this, I would stick to a basic recipe and add mushrooms or shallots to it to match the flavors of the veal Marsala.