Veal Marsala

[@janetsabal1563]

I can't wait to try this recipe! Looks fantastic!

[@lynneferencik1378]

Looks fantastic!!

[@lduranceau8046]

That looks good. I'd like to try it. Can I ask you a question? What is the purpose of dredging the veal in flour? Also, have you considered adding very fine chopped celery to this?

[@toucheaulait892]

The flour is to "seal" the meat's juices and to thicken the sauce a bit. Keep in mind to get a nice sear on the meat, unlike on this video. Maybe to pan fry the veal in smaller batches on a high temperature. Remove then and set them aside to sauté the shallots and the mushrooms. I would add finely chopped shallots. Sauté them in the same frying pan with the oil and the bits left in the same pan that you used to sear the veal. Season your flour with salt and pepper before.

[@toucheaulait892]

The meat hardly got any sear. Probably because the pan was too crowded and wasn't hot enough. The meat started oozing its juices and ended up boiling the meat. Sear the meat, set a side then do the mushrooms, shallots in the same pan with the pan frying oil. Then add the wine and reduce....then finish by adding the meat to the reduced sauce...and a little bit of butter at the last 30 seconds.

[@LawrenceHoward-p1d]

Reinger Pines