Veal Marsala is a simple, yet elegant entree that can be made in a matter of minutes. This version is free of the top 8 allergens.
This recipe was contributed by Melisa Priem, 8 Degrees of Ingredients. Her cookbook contains recipes that are all free of the top 8 allergens.
This recipe calls for two different starches, potato and tapioca. The potato flour (also called potato 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.
What to serve with veal marsala
I like to serve this dish on top of allergy friendly pasta (we especially like spiral noodles), rice, or mashed potatoes. I also like to include a green salad or roasted vegetable such as green beans or broccoli.
- 1 pound veal scallopine (cutlet)
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup potato flour (starch)
- ¼ cup grapeseed oil
- 2 cloves garlic chopped
- 16 ounces mushrooms sliced
- 1 cup dry Marsala wine
- 2 tablespoons tapioca flour
- ¼ cup beef stock
- 2 tablespoons fresh chopped parsley
- Sprinkle the veal cutlets with salt 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 minutesor 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 untilthe 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.