Veal Marsala.....Classic Italian Fare
One of our most popular classic Italian dishes is Veal Marsala. This dish originated in the 19th century, most likely with British families living in western Sicily where marsala wine is produced. Marsala wine is mainly used for cooking, but if you can get your hands on a high end, well aged bottle, it makes a great aperitif. It is made from white grapes, fortified and then aged in casks. It has a similar flavour profile to sherry or Madeira. with pungent flavours of toffee, fig and raisin. Here is our recipe for this classicItalian dish. Buon Appetitio!
2 2oz. veal cutlets that has been egg washed and breaded or floured
.5 tbsp. butter
1 tsp. basil paste or fresh basil chopped finely
1 oz. diced red onion
.5 tbsp. minced garlic
1 oz. chicken stock
1 oz. Marsala wine
1 oz. sliced mushrooms
1.5 oz. 35% cream
salt and pepper to taste
Place the breaded veal pieces into a flat frying pan that has been heated with oil. Sautee for 2 minutes, turn over and saute the other side until the veal is light brown. In another pan, add olive oil, mushrooms, onions, basil paste and garlic and saute for 1 minute. De glaze the pan with chickemn stock and marsala and reduce for 30 seconds. Add the cream and reduce the sauce and then add the butter and salt and pepper to taste. Place your veal on the plate and top with the sauce.