4 (3 oz. each) veal scaloppine,
8 small shallots, peeled,
1/2 cup Marsala wine,
1 tablespoon raisins,
2 tablespoons cooking cream,
1 tablespoon butter,
flour as needed,
salt and white pepper to taste.
Recipe: 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, and then add it back only to finish it off. Season to taste and serve it with your choice of starch and seasonal vegetables. I served the veal marsala for this photo with three-color fingerling potato, baby Brussels sprouts, snow peas, celery and red bell pepper strips.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.