VEAL SCALOPPINI WITH MARSALA AND MUSHROOMS

• 1 lb. thin veal or pork cutlets
• 1/2 tsp each salt and pepper
• 1/4 cup all-purpose flour
• 1 tbsp each butter and olive oil
• 1/3 cup chopped shallots
• 3/4 lb. assorted mushrooms such as shitake, oyster and white button, sliced
• 1 tbsp chopped fresh thyme (or 1 tsp. dried)
• 1/2 cup dry Marsala or white wine
• 1/2 cup chicken stock

Blot cutlets dry with paper towels. Season with salt and pepper; dredge in flour, shaking off excess. In large non-stick skillet over medium-high heat, heat half of the butter and oil; cook cutlets in batches, adding more butter and oil as needed, for 1 minute per side or until lightly browned. Transfer to plate. Reduce heat to medium. Add shallots, mushrooms and thyme; cook. stirring for 5 minutes or until softened. Add Marsala and stock; increase heat to medium-high. Cook for 2 minutes or until slightly reduced. Return cutlets to skillet. Cook for about 2 minutes, turning occasionally, until heated through and coated in sauce. Add salt and pepper to taste if needed.