Meat + Poultry Veal Marsala 2.0 (1) 2 Reviews Marsala is the sweet wine used in the classic marsala sauce. You can use it with chicken, pork, or as we do in this recipe, veal. This recipe pairs nicely with mashed potatoes, rice or polenta to soak up the delicious sauce. Slideshow: More Italian-American Classics By Evi Abeler Evi Abeler Instagram Website Evi Abeler is a New York City-based photographer and table-top director focusing on food & drink, still life, and lifestyle images. Evi's work showcases passion and flavor in every project. Her images focus on the natural beauty of food and objects, highlighting their inherent colors, textures, and craftsmanship.Expertise: food and drink photography, still life photography lifestyle photography.Experience: Growing up in rural Germany, Evi Abeler lived a farm-to-table experience. Her grandmother would wash muddy carrots, pluck feathers from freshly slaughtered chickens, and cook the game that her grandfather, an avid hunter, brought home. The rich smells from the stove are still a lovely memory for Evi. The gift of a camera at an early age sparked a new passion, which she explored further in high school, and which eventually brought her to New York City to earn a master's in fine art photography. Evi opened her own photography studio in 2010.Evi has worked with About.com, BakeSpaceTV, Brooklyn Foodworks, Food+Enterprise Conference, Freelancers' Union, Foodstand, Harlem Garage, Hot Bread Kitchen, In Good Company, Photoville, and more. Food & Wine's Editorial Guidelines Published on May 10, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Yield: 4 Ingredients 2 tablespoons unsalted butter 2 cups sliced assorted mushrooms (shitake, cremeni, trumpet, portabella) 4 6-ounce thinly sliced veal cutlets, pounded to 1/4 inch 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 tablespoon olive oil 1/4 cup finely chopped shallots 1 tablespoon chopped fresh thyme 3/4 cup Marsala wine 1 cup veal stock or 1/2 cup chicken stock mixed with 1/2 cup beef stock 1/4 cup heavy cream Directions Melt 2 tablespoons of butter in a large skillet over medium heat. Add sliced mushrooms and cook until they are golden brown on the edges. Remove from the skillet and set them aside. Mix the salt and pepper with the flour. Dredge the veal in the flour and shake off any exccess flour. Add the chopped shallots to the skillet and cook for 30 seconds. Do not brown them, just cook the shallots enough to be transparent. Add the thyme to the shallots. Then add the marsala and reduce the liquid to just a small amount coating the bottom of the pan, 3 to 4 minutes. Add the stock. Then reduce sauce to half its volume, about 5 minutes. Whisk in the heavy cream. Return the mushrooms to the pan. Return the veal to pan and coat with the sauce. Season the sauce with salt and pepper as needed. Rate it Print