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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Veal Marsala Recipe

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This recipe for Veal Marsala is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Veal
Ingredients:  
Ingredients:  
Seasoned flour
3 Veal medallions, pounded (2 oz ea)
1 ˝ tbsp Olive oil
1/8 cup Sliced mushrooms
1/8 cup Chopped green onions
2-3 oz Veal Stock
Directions:
Directions:
Pound medallions and dredge in flour. Heat olive oil in large skillet and sauté veal until done, about 2 minutes per side. Remove to warm platter. Deglaze pan with Veal stock; add mushrooms and onions and cook for 3-4 minutes. Pour sauce over cooked veal.
 

Veal Marsala Stock
Ingredients:  
Ingredients:  
4 cups Veal Stock or (4 cups water with 2 tablespoons beef base)
˝ cup Marsala Wine
1 tbsp Oregano
1 tbsp Basil
3 tsp Garlic, minced
Directions:
Directions:
Heat water or stock and add all remaining ingredients. Whisk until fully incorporated. Keep refrigerated until ready to use.

 

 

 

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