Veal Marsala

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1/4 cup all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound veal cutlets (scallopine), pounded very thin

1-1/2 tablespoons extra virgin olive oil, divided

1/2 pound cremini or button mushrooms, sliced

2/3 cup Marsala

1 cup chicken stock, fat free, low sodium (or veal demi-glace, if available)

1 tablespoon tomato paste (unsalted if available)

2 tablespoons freshly chopped parsley

1/2 teaspoon sage

1/2 teaspoon thyme

1 tablespoon unsalted butter

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