Ingredients:
Veal Marsala: 
8 Veal Cutlets (3-4oz each)
Salt and freshly Ground Black Pepper
AP flour as needed
1.5oz Olive Oil
3 oz Shallot, finely chopped
1/2 oz Garlic, minced
2 oz Cremini Mushrooms, sliced
4oz Marsala
8 oz Veal Stock
2 oz Butter, unsalted
Fresh Thyme, Rosemary & Parsley
1/4oz Lemon Juice, to taste

Vegan Chicken Marsala:
8 Seitan Cutlets (2-3oz each)
1.5 oz Olive Oil
3 oz Shallot, finely chopped
1/2 oz Garlic, Minced
2 oz Cremini Mushrooms, sliced
4 oz Marsala
8 oz Vegetable Stock
White wash as needed 
Fresh thyme, rosemary & parsley
1/4oz Lemon juice to taste
Salt and freshly ground black pepper

Method of Preparation:
Veal Marsala:
Season the veal cutlets with salt and pepper. Then dredge the cutlets in the flour tapping off the excess. Set aside on a wire rack. In a large skillet add the olive oil and place over medium high heat. Once hot add the cutlets and cook until golden brown on both sides. About a minute and a half on each side. Transfer the veal back to the wire rack for later use.

Next add the mushrooms to the pan and cook until the all the mushroom liquid has evaporated and the mushrooms turn dark brown. Add the shallot and garlic to the pan and sauté until its fragrant and just starts to turn brown. Deglaze with the wine and reduce by about two thirds. While the wine is reducing be sure to scrape the fond from the bottom of the pan.

Once the wine is reduced add the veal stock and reduce to a nappe consistency. Whisk in the butter and lemon juice. Then add the fresh herbs. Season to taste. Return the cutlets to the pan and simmer for a few minutes before serving. 

Vegan Chicken Marsala:
In a large skillet add the olive oil and place over medium high heat. Once hot add the cutlets and cook until golden brown on both sides. About a minute and a half on each side. Transfer the seitan back to the wire rack for later use. Next add the mushrooms to the pan and cook until the all the mushroom liquid has evaporated and the mushrooms turn dark brown. 

Add the shallot and garlic to the pan and sauté until its fragrant and just starts to turn brown. Deglaze with the wine and reduce by about two thirds. While the wine is reducing be sure to scrape the fond from the bottom of the pan.

Once the wine is reduced add the veg stock and bring to a simmer. Then tighten with the white wash to achieve a nappe consistency. Add herbs, lemon juice, and season to taste. Return the cutlets to the pan and simmer for a few minutes before serving.