The following recipe has been reprinted with the permission of the author of 8 Degrees of Ingredients, Melisa K. Priem.
Veal Marsala is a simple, yet elegant entree that can be made in a matter of minutes. Veal cutlets are a wonderful staple to maintain in your freezer as they thaw rather quickly.
1 pound veal scallopine (cutlet)
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup potato flour (starch)
1/4 cup grapeseed oil
2 cloves garlic, chopped
16 ounces mushrooms, sliced
1 cup dry Marsala wine
2 tablespoons tapioca flour
1/4 cup beef stock
2 tablespoons fresh chopped parsley
Recipe Notes (from the author)
This recipe calls for two different starches, potato and tapioca. The potato flour (starch) gives the veal a rich, golden brown flavor while maintaining the tenderness of the dish. The tapioca starch is a great thickener to use to enhance this sauce as it maintains a clear consistency, adding to the elegance of the dish. The potato flour (starch) can be used in lieu of the tapioca in step 4 if you desire a thicker sauce with a creamier texture.
Serves: 4. Preparation Time is 5 minutes. Cooking time is 15 minutes.