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Home » Main Dishes

Veal Marsala

Published: Feb 3, 2008 · Updated: Nov 19, 2020 by Kristi Winkels, RDN, LD · This post may contain affiliate links · Leave a Comment

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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.

Veal Marsala

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  • Recipe notes
  • What to serve with veal marsala
  • 📖 Recipe
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This recipe was contributed by Melisa Priem, 8 Degrees of Ingredients. Her cookbook contains recipes that are all free of the top 8 allergens.

Recipe notes

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.

📖 Recipe

A pan with veal Marsala garnished with fresh parsley

Veal Marsala

Melisa K. Priem
This recipe was shared by Melisa Priem, author of 8 Degrees of Ingredients and is free of the top 8 allergens.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Entree
Servings 4 servings

Ingredients
  

  • 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
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Instructions
 

  • 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.
Keyword dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free
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Kristi Winkels, RDN, LD
Kristi Winkels, RDN, LD
Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.
Kristi Winkels, RDN, LD
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About Kristi Winkels, RDN, LD

Kristi Winkels is a Registered Dietitian and food allergy mom who helps people navigate dietary restrictions due to food allergies and intolerances. Read more about Kristi and get in touch here.

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