Veal Croquettes with Marsala

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  • Servings: 4

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  • 1 pound ground veal
  • 1 small McIntosh apple—peeled, cored and cut into 1/4-inch dice
  • 1/3 cup walnuts, coarsely chopped
  • 1 ounce Bel Paese or Taleggio cheese, cut into 1/4-inch dice (about 1/4 cup)
  • 1 large egg, lightly beaten
  • 2 tablespoons dry bread crumbs
  • 4 sage leaves, chopped
  • Salt and freshly ground white pepper
  • All-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup sweet Marsala wine

How to make this recipe

  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.

Contributed By Published November 2001

506191 recipes/veal-croquettes-with-marsala 2013-12-06T23:55:27+00:00 Clifford A. Wright fall|winter|fast-column|new-years-eve|italian|4|fast|weeknight-dinner november-2001,clifford wright,fast veal,veal recipe,italian food,veal croquettes,marsala sauce recipes,veal-croquettes-with-marsala 506191

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