Veal Marsala

1 1/2 pounds of thinly sliced veal leg cutlets

3/4 teaspoon of salt divided

1/4 teaspoon of black pepper divided

3 tablespoons of all-purpose flour

5 tablespoons of olive oil divided

8 ounces of white mushrooms quartered

1 onion chopped

2 garlic cloves minced

3/4 cup of dry Marsala wine

1/2 cup of reduced sodium beef broth

2 Roma tomatoes seeded and chopped

2 tablespoons of unsalted butter

2 tablespoons of chopped fresh parsley

1. Preheat the oven to 200°F.
2. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread the flour on a large plate and dredge the cutlets on both sides, shaking off excess.
3. Heat 2 tablespoons of the oil in a 14-inch nonstick skillet over medium-high heat. Add half of the veal to the skillet and cook 1 1/2 minutes per side until golden. Transfer to a large baking sheet pan. Heat 1 tablespoon of the remaining oil. Add the remaining veal and cook 1 1/2 minutes per side; transfer to the baking sheet with and keep warm in the oven.