Marsala is a fortified wine, originating in Sicily. It can roughly be thought of as the Italian equivalent of Sherry, or Port, and, like both of those, it too has both sweet and dry varieties. As a libation, it is most commonly served as an aperitif, but it is also used quite widely as a culinary ingredient, most notably as a sauce base for cutlets of chicken breast, or, as here, escalope of veal.
The basic ‘Veal Marsala’ consists simply of thinly pounded slices of veal pan-fried and served in Marsala that has been reduced to a syrupy glaze. Nowadays, mushrooms are commonly added and some versions are made with a much more copious sauce that is extended with stock or even cream. Today, the version I am preparing includes mushrooms but keeps things simple by just using a pure Marsala reduction for the sauce… Continue reading “Veal Marsala”