Veal Marsala

Veal Marsala is a very rich dish with a great depth of flavors that is really quite easy to prepare. The dish combines veal cutlets with onion and mushrooms in a sweet Marsala wine sauce that is thickened by the roux created by the flour and oil used to pan fry the veal.

Veal Marsala
(Mark Kelly, 2012)

Serves 6

2 cups flour
4 Tbsp extra-virgin olive oil
1 Tbsp freshly ground black pepper
1/2 Tbsp garlic powder
1/2 Tbsp salt
4 large eggs
2 cups milk
1 1/2 pounds mushrooms, sliced
1 large onion, thinly sliced
2 garlic cloves minced
8 Tbsp (one stick) unsalted butter
1 cup Marsala wine
6 veal cutlets, pounded flat

Place the flour, seasoned with the pepper, garlic powder and salt, in a shallow bowl. In a second shallow bowl whisk the eggs. Pour the milk in a third shallow bowl.

Heat the oil in a large, heavy skillet. In batches of two, dredge the cutlets in the milk, then the flour, then the eggs and back into the flour. Shake off excess flour and the pan fry the cutlets, turning once until they are golden brown. Add additional oil as needed. As the cutlets are finished place them on platter lined with paper towel.

In the heavy skillet add the, garlic, onions and mushrooms to the roux that has been created by the flour and oil from the cutlets. Saute the vegetables until they are soft and the mushrooms are beginning to brown. Add Marsala wine and the butter to the skillet and stir as the sauce thickens. Add the cutlets back to the skillets with the vegetables and sauce and coat them generously with the sauce. Just before serving sprinkle the cutlets lightly with more of the wine.

To serve, place a cutlet on a plate, top it with the onions and mushrooms and a generous ladleful of sauce. Serve with rice or pasta.

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