This Marsala sauce can be used with pork, veal and/or chicken. The portions of the meat should be relatively small due to the thinning process in which also tenderizes your cut of meat. One should always wash the meat prior to thinning which I recommend, use either a heavy wax paper or plastic wrap on both sides of the meat. Pound with a medium heavy object to a thickness of 1/4". The larger the flat surface the more even the results shall be.

Dredge your meat into a flour mixed (I use a cake or bread flour) of salt and pepper or if one likes the Italian bread crumbs...cook in a large pan that has been heated with butter about 1 tablespoon and olive oil.

Drizzle 1/2 teaspoon of the garlic JUICE upon your cutlets prior to turning. Remember that the meat is pounded very thin, no need to cook these babies for a long time, 3 minutes for both sides.

Once sautéed’, place the meat on a plate and then cover with a lid (try not to stack your meat, side by side will do).

Marsala:

5 large sliced fresh mushrooms…cleaned
2 tbsp of lemon juice, fresh please
1/2 dry/sweet Marsala wine... I use port/cream sherry.
1/2 tsp of garlic juice
3 tbsp cold cubed butter
1/4-cup cream cheese cubed into small pieces
1 cup of reduced stock, your choice, either veal, beef or chicken
Salt
Fresh ground pepper

In the pan that you just cooked the meat in, place a few cubes of butter, melt, now add the mushrooms, cook until slightly soften.

Pour your "good" stuff, the Marsala wine or port or cream sherry to deglaze. Once the pan is deglazed, add in the garlic juice, the fresh ground pepper, a touch of salt, and then the lemon juice.

The pan should be reducing nicely by now; add the cream cheese a few pieces at a time, stirring until melted, and the cubed butter, one piece at a time...keep stirring until all the butter is incorporated. Lastly, your reduced stock. When I plate the meat, the juices that might have gathered are also included within the sauce.

Reduce this, plate your meat; lovingly spoon your sauce over and garnish.

Enjoy.