Dutch Oven Veal Marsala

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1 1/2 pounds veal cutlets
Salt to taste
Pepper to taste
1/2 cup flour
1 Tbs Italian seasoning
1/3 cup olive oil
8 oz sliced baby Bella mushrooms
1 shallot finely diced
3 cloves garlic finely diced
1 cup marsala wine
1 cup chicken broth
1 sprig fresh rosemary leaves
4 Tbs butter

Flatten the veal by pounding with a meat mallet until they are about 1/4 to 1/8 inch thick.

Season with salt and pepper to taste.
Combine flour and Italian seasoning. Coat veal in flour and seasoning mixture.

Heat oil in 12 inch Dutch oven using bottom heat. When the oil is hot, brown veal thoroughly on both sides. Remove the veal and set it aside.

Add mushrooms and cook until they begin to soften. Season with salt and pepper. Add shallots and garlic and cook until the shallots start to turn translucent.

Add Marsala wine. Use a wooden spoon to scrape the brown bits off the bottom of the the Dutch oven.

Add chicken broth and rosemary.

Continue cooking uncovered allowing the sauce to thicken for about 10 minutes. Add the butter.

Place the veal back in the pot. Cook for another three to five minutes until the veal is thoroughly heated.