Veal Croquettes with Marsala

 More Veal Recipes



  • 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


  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.

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