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Recipe for one portion of Veal Marsala: 2 (3 oz) veal scaloppine, 4 small shallots, 1/4 cup Marsala wine, 1 tablespoon raisins, 1 tablespoon whipping cream, 1 tablespoon butter, flour, salt and white pepper to taste.
Roast the shallots in the oven for about 10 minutes. Heat the butter in a skillet and add the shallots. Dredge the scaloppine in the flour and cook them in the pan with the shallots for 1 minute on each side. Deglaze with the Marsala and add the raisins and cream. Reduce the sauce until the shallots are very soft and shiny. Try to not overcook the veal. When I cook veal scaloppine, I often remove it from the pan a couple minutes before the sauce is ready. Season to taste and serve it with your choice of starch and seasonal vegetables.
I served the Veal Scaloppine Marsala for this photo with three-color fingerling potato, baby Brussels sprouts, snow peas, celery and red peppers.
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