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
- Sprinkle the veal cutlets with slat and pepper. Dredge each slice in potato flour and shake off the excess.
- Heat the grapeseed oil in a heavy large skillet over medium-high heat. Add the veal cutlets and cook until golden brown, about 2 minutes per side. Transfer the veal to a plate and cover with foil.
- Add the garlic to the skillet and saute until fragrant, about 1 minute. If necessary, add another tablespoon of oil. Add the mushrooms and saute until tender, about 3 to 5 minutes.
- Add the Marsala wine and simmer about 3 minutes
- or until liquid reduces by about half.
- Meanwhile, whisk the tapioca starch into the beef stock until dissolved. Add to the skillet and continue to simmer until sauce begins to thicken.
- Return veal to the pan and continue to cook until
- the veal is heated through, about 1 to 2 minutes.
- To serve, place a piece of veal on a plate and spoon the sauce over the veal. Garnish with a sprig of fresh parsley.