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Veal Croquettes with Marsala



  1. 1 pound ground veal
  2. 1 small McIntosh apple—peeled, cored and cut into 1/4-inch dice
  3. 1/3 cup walnuts, coarsely chopped
  4. 1 ounce Bel Paese or Taleggio cheese, cut into 1/4-inch dice (about 1/4 cup)
  5. 1 large egg, lightly beaten
  6. 2 tablespoons dry bread crumbs
  7. 4 sage leaves, chopped
  8. Salt and freshly ground white pepper
  9. All-purpose flour, for dredging
  10. 2 tablespoons unsalted butter
  11. 2 tablespoons extra-virgin olive oil
  12. 1/3 cup sweet Marsala wine
  1. In a bowl, combine the veal, apple, walnuts, cheese, egg, bread crumbs and sage. Season with salt and white pepper and mix with your hands until combined. Shape into 12 croquettes about 2 inches long and 1 inch thick.
  2. Spread some flour on a plate. Roll the croquettes in the flour, tapping off any excess. In a large skillet, melt the butter in the olive oil until shimmering. Add the croquettes and cook over moderate heat until browned, 2 to 3 minutes per side. Transfer the croquettes to paper towels to drain.
  3. Add the Marsala to the skillet and cook over moderately high heat for 2 minutes, scraping up any browned bits from the bottom of the pan. Arrange the croquettes on 4 plates, spoon the sauce on top and serve at once.