Veal Marsala, Sauteed Cherry Tomatoes and Roasted Brussels Sprouts

Here are three recipes in one post.  Bon Appetit!!

Veal Marsala

2 veal cutlets, pounded thin

1 1/2 tablespoons fresh lemon juice, divided
salt and pepper, to taste

2 tablespoons flour

2 tablespoons unsalted butter

1/4 cup Marsala wine

1/2 tablespoon beurre manie', *

fresh italian parsley, chopped

Sprinkle the veal with 1 tablespoon of the lemon juice and set aside for 30 minutes. Pat dry and rub them with salt and pepper. Dredge the cutlets in the flour, shaking off any excess.
Melt the butter in a large frying pan over medium heat. Add the veal to the pan and fry for 3 to 4 minutes on each side, or until they are lightly and evenly browned. Pour over the remaining lemon juice and Marsala and cook for 2 more minutes, stirring occasionally. Stir in the beurre manie', a little at a time, until the sauce thickens.
Transfer the veal and sauce to two warmed plates. Garnish with parsley, if desired. Serve immediately.

*Beurre manie': Knead together 2 parts flour to 1 part butter.

Sauteed Cherry Tomatoes

1 pint cherry or grape tomatoes
1 tablespoon olive oil
1 large clove garlic, minced
6 leaves fresh basil, torn (6 to 8)
salt and pepper, to taste

Heat oil in a medium skillet over medium heat. Add tomatoes and cook, stirring often till the skin starts to shrivel. Add the garlic and cook 2 minutes longer. Season with salt and pepper, remove from heat, toss with the torn basil and serve immediately.

Roasted Brussels Sprouts

8 ounces Brussels sprouts, trimmed of loose leaves
2 teaspoons olive oil
salt and pepper

Preheat oven to 400 degrees.
Place trimmed sprouts in a shallow baking dish.  Drizzle with oil and season with salt and pepper.
Roast sprouts, shaking dish once or twice, for 30 minutes or until tender and browned.