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    Jefferson Adams

    Veal Marsala (Gluten-Free)

    Jefferson Adams


    Reviewed and edited by a celiac disease expert.

    Veal Marsala is one of my all-time favorite Italian dishes. A true classic that is quick, delicious, easy to make, and sure to please.

    Ingredients:
    6 veal cutlets (about 3-4 ounces each)
    Salt and freshly ground black pepper
    4 tablespoons unsalted butter
    2 tablespoons olive oil
    1 large shallot, finely chopped
    3 garlic cloves, smashed
    2 ounces crimini or porcini mushrooms, sliced
    ½ cup sweet Marsala wine
    1 tablespoon lemon juice
    1 cup beef or veal demiglace* or 3/4 cup gluten-free beef broth
    ½ teaspoon of fresh rosemary
    ¼ teaspoon oregano, dried
    ¼ teaspoon thyme, dried
    2 tablespoons chopped fresh Italian parsley



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    Directions:
    Sprinkle the veal with salt, pepper, oregano and thyme.

    Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat.

    Add 3 veal cutlets and cook until golden brown, about 1 ½ minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 3 cutlets. Set the cutlets aside.

    Add 1 tablespoon of butter to the skillet. Add the shallot and garlic and parsley. Saute until fragrant, about 30 seconds.

    Add a tablespoon of the olive oil, if necessary. Add the mushrooms and cook about 3 minutes, until tender and the juices evaporate. Add a pinch of salt.

    Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the demiglace or broth, lemon juice and the rosemary leaves. Simmer about 4 minutes, until reduced by half.

    Put the veal back into the skillet. Pour in all of the pan juices. Cook just until heated about 1 minute, turning to coat.

    Blend remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

    Place veal on plates. Spoon the sauce over the veal and serve.

    Note: I find this recipe goes great with risotto.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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