This recipe for veal Marsala takes a simple veal steak and escalates it by wrapping it in prosciutto and seasoning it with sage. Though it seems very fancy, it is simple enough for camping. It is an elegant but easy preparation.
The Marsala comes from the port-like alcohol called Marsala that is used as the flavor foundation for the sauce. Marsala is a dry, sweet wine from Sicily. If you don’t have any on hand, you can substitute sherry or port.
If you don’t have access to veal it can be substituted with beef, venison, or similar thinly cut steaks. Make sure to pound them thinly with the mallet, so they cook quickly as the prosciutto crisps.
Veal Marsala Recipe
- 4 veal escalopes or thin beef steaks
- 4 fresh sage leaves
- 8 slices prosciutto
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- 1 dash olive oil
- 1/4 cup Marsala wine
- meat hammer
- 1 10 inch skillet
- Layout the four pieces of veal and then tenderize and further flatten with the meat hammer.
- Place a fresh piece of sage in the center of each steak then wrap with the prosciutto.
- Dust with a little flour on each.
- Over a moderate heat warm the skillet. Add the butter and olive oil.
- When the butter has melted add the 4 steaks and gently fry. When brown, turn over to cook the other side.
- When almost cooked to your preferred doneness add half the Marsala, gently allowing it to spread across the pan. Flip the veal, then add the remaining Marsala. This will provide a brown-like glaze on the meat. Serve any residual sauce over the steak.
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