Vitello Marsala (Veal Marsala)
You have probably seen “Marsala Cooking Wine” in the super market. Take my word and go to a wine store and get the real deal if you are going to cook with it. Marsala is a fortified wine named for the city in southwest Sicily where it is made. The term Fine is applied to a Marsala aged for one year; Superiore, for two; and Superiore Riserva, for at least four. If your intent is solely to cook with it, Fine can be your go-to, and a 375 ml bottle should cost you $10 or $12. The Superiore can do double duty as a cooking or drinking option. Servings: 4
8 slices of veal scaloppini, pounded
2-4 Tbsp (29-57 g) butter
½ cup (64 g) #00 flour or all-purpose flour, seasoned with salt
¾ cup (178 ml) of Dry Marsala
1 ½ tablespoons (7.5 ml) of whole milk or half and half
Place half butter in a heavy bottomed skillet over medium high heat. Lightly coat four of the veal slices in the seasoned flour.
Add the veal to the pan and cook for 30 to 40 seconds on each side, or until just cooked. Transfer to a plate and repeat this process with the remaining butter, veal, and seasoned flour.
Add the marsala to the pan and scrape off any bits of veal that may have stuck to the bottom of the pan. Simmer for 3 to 4 minutes, or until reduced by about half. Stir in the milk or half and half. Taste and season with salt and pepper if necessary. Return veal to the pan. Turn to coat in sauce and heat through. Place 2 pieces of veal on each serving plate and nap with Marsala pan sauce.
Serve this dish with a fresh linguini or roasted potatoes sprinkled with rosemary.