Veal Marsala

"This was a family favourite when I was a child- an easy Italian recipe that's good for kids. My mum used the Women's Weekly recipe and I inherited her book so I kept making it and tweaking it over the years."

Veal Marsala Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 4 thin veal steaks, pounded to tenderise
• salt and pepper, to taste
• plain flour, for dusting
• 30 g butter
• 2 tbsp extra virgin olive oil
• 80 ml (⅓ cup) Marsala
• 125 ml (½ cup) chicken stock 
  
  

• creamy mashed potatoes and steamed green beans tossed in butter, to serve

Instructions

1. Season both sides of the veal with salt and pepper. Dust in the flour and shake off the excess.
2. Place the butter and oil in a large frying pan over medium-high heat. When the butter is foaming, cook the veal for about 2 minutes on both sides or until golden. Remove from pan and drain on paper towel.
3. Pour off the excess fat from the pan but keep the crunchy bits. Add the Marsala, stock and 60 ml (¼ cup) water and bring to boil over medium heat. Simmer for 2 minutes.
4. Return the veal to the pan, reduce the heat to low, then cover and simmer for 10 minutes, turning once.
5. Remove the veal and put on a serving plate with the mash.
6. Add another 60 ml (¼ cup) water to the pan and bring to boil again, scraping off all the brown bits. Cook for a few minutes or until syrupy, then spoon over the veal, then serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.