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Home > Meat Dishes > Veal
Veal Marsala
Veal Marsala is not only a classic Italian dish, it is also, honest to
goodness, one of my top-five, all-time favorites. With a small investment
in veal scallops and a good bottle of Marsala wine you can make this dish
at home as well as any restaurant. Traditionally served with mashed
potatoes, use your favorite recipe or try our recipe for Roasted Garlic
Mashed Potatoes.
Serves: 4
Ingredients:
- 1 1/2 lbs (750 g) veal scallops, pounded to 1/4 in. (5 mm) thickness
- Salt
- Freshly ground black pepper
- Flour
- 2 Tbs butter
- 3 Tbs olive oil
- 1/2 cup dry Marsala wine*
- 1/2 cup canned or fresh beef or chicken stock
- 2 Tbs soft butter
Season the veal scallops with salt and pepper and dust with flour, shaking
off the excess. In a large, heavy skillet melt 2 Tbs butter with the 3 Tbs
olive oil over moderate heat. When the foam subsides add the scallops 3 or
4 at a time, and brown them 2 to 3 minutes per side. Transfer to a plate.
Pour off and discard most of the fat from the skillet and add the
Marsala and the 1/4 cup of the stock. Boil over high heat for 1 or 2
minutes, scraping the bottom and sides of the pan to dissolve the "brown
bits". Return the veal to the skillet, cover, reduce the heat to low, and
simmer for 10 to 15 minutes. Baste the veal occasionally with the pan
juices, or simply turn the veal over 2 or 3 times.
To serve, transfer the veal to a heated platter or individual serving
plates. Add 1/4 cup of stock and boil briskly, scraping the bottom and
sides of the pan. When the sauce has reduced to a thick, syrupy glaze,
remove from the heat and adjust the seasoning with salt and pepper. Stir in
the 2 Tbs softened butter and pour the sauce over the scallops.
*Please do not spoil this dish by using the so-called "Cooking wine" found
on supermarket shelves. This is nothing but inferior wine with loads of
salt added. If you are unable to locate a bottle of real Marsala, then
substitute a good quality, dry Sherry.
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