Quick and easy veal marsala


vealmarsala

image courtesy of Italian food forever

After ordering gluten free veal marsala last weekend, and discovering to my chagrin that gluten free didn’t mean dairy free as per our waitress, I had to make my own version.

This is a gluten free, dairy free, easy weeknight marsala dish.  You could make it with chicken cutlets also.   I wasn’t sure I would be able to find marsala wine in my neck of the woods, but I was lucky enough to find a bottle.  Not something you would really drink though.  I did, once.  It’s along the lines of sherry, if you’re into that sort of thing.  You can find the original recipe here.   See my notes at the end of the recipe for my input.

Onto the recipe:

Ingredients:

6 oz. Cleaned, Thinly Sliced Mushroom (Portobello Are Nice)
2 Tablespoons Oil
2 Tablespoons Unsalted Butter
8 Thin Slices Veal Scallopini (About 1 1/2 Pounds)
All-Purpose Flour Seasoned With Salt And Pepper
1/2 Cup Sweet Marsala Wine
3/4 Cup Chicken Broth
Salt & Pepper

Directions:
Place the seasoned flour in a plastic bag and add the veal scallops.
Shake until they are well coated, then set aside.
In a large skillet, heat the oil and butter until bubbly.
Add the mushrooms and cook until golden brown, about 15 minutes.
Remove to a separate dish.
Fry the cutlets in the skillet one minute per side.
Remove to the dish with the mushrooms.
Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
Add the chicken broth and cook until the sauce has reduced by half and has thickened.
Taste and add salt and pepper as needed.
Return the mushroom and veal to the pan to reheat.
Serve the veal with a good sized spoonful of the mushroom marsala sauce.

 

Notes:

  • I could have used a whole eight ounces of mushrooms, but only used about six ounces
  • I used two tbs. olive oil and two tbs. of earth balance spread to cook the mushrooms
  • I had six slices veal scallopini in my package
  • I used rice flour to coat the veal
  • I used 3/4 marsala wine
  • I used 3/4 cup beef broth
  • I would use a plate instead of a bag to coat the veal-shaking in the bag resulted in uneven coating
  • once the mushrooms were cooked and removed, I had to add more oil to the pan to cook the veal
  • be careful not to overcook the veal
  • I would add the marsala, let that reduce by half before adding the broth
  • Taste the broth-if it tastes too much like wine, add more broth
  • If the broth doesn’t have a marsala taste, add more marsala-you want a nice balance
  • salt and pepper the broth to taste
  • I would increas ethe amounts of wine and broth-once the sauce reduced I had no sauce left-one cup of each would probably be enough.
  • Add the veal and mushrooms back to the sauce to warm, but take it off the fire

This dish, when made correctly, rivals any restaurant.  This recipe is a good example of how favorite restaurant dishes can be replicated at home into gluten and dairy free meals. Don’t fret because you can’t order something in a restaurant because it contains allergens or ingredients you can’t tolerate.  Find a way to make your own, which is often better, and cheaper.

Please feel free to add questions or comments.

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