Veal Marsala

This recipe was shared by Melisa Priem, author of 8 Degrees of Ingredients and
is free of the top 8 allergens.

Servings: 4 servings

Author:

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Entrée

Dairy Free Gluten Free egg free fish free peanut free shellfish free soy free tree nut free wheat free

Instructions

1 Sprinkle the veal cutlets with salt and pepper. Dredge each slice in potato
flour and shake off the excess.
2 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.
3 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.
4 Add the Marsala wine and simmer about 3 minutesor until liquid reduces by about
half.
5 Meanwhile, whisk the tapioca starch into the beef stock until dissolved. Add to
the skillet and continue to simmer until sauce begins to thicken.
6 Return veal to the pan and continue to cook untilthe veal is heated through,
about 1 to 2 minutes.
7 To serve, place a piece of veal on a plate and spoon the sauce over the veal.
Garnish with a sprig of fresh parsley.