Name: Veal marsala
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 cup (500ml) beef stock; 1/2 cup (125ml) marsala; 1 eschalot, finely diced; 1 clove garlic, crushed; 10 gram cold butter, diced; 2 tablespoon finely chopped flat leaf parsley; 4 100g veal steaks, pounded; 1/3 cup (50g) plain flour, seasoned; 2 tablespoon olive oil; Radicchio salad; 2 radicchio, leaves separated; 1/2 bunch rocket, leaves separated; 1 lemon, juiced, plus wedges, to serve; 1/4 cup (60ml) olive oil; 1/4 teaspoon brown sugar

Veal marsala

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

2 cup (500ml) beef stock

1/2 cup (125ml) marsala

1 eschalot, finely diced

1 clove garlic, crushed

10 gram cold butter, diced

2 tablespoon finely chopped flat leaf parsley

4 100g veal steaks, pounded

1/3 cup (50g) plain flour, seasoned

2 tablespoon olive oil

Radicchio salad

2 radicchio, leaves separated

1/2 bunch rocket, leaves separated

1 lemon, juiced, plus wedges, to serve

1/4 cup (60ml) olive oil

1/4 teaspoon brown sugar

Method

1.Heat stock, marsala, eschalot and garlic in a pan on medium. Simmer 15 minutes, until reduced by one-third. Whisk in butter until melted. Add parsley. Season.

2.Coat veal in seasoned flour, shaking off any excess. Heat oil in a frying pan on high. Cook veal for 1-2 minutes each side, or until cooked to your liking. Pour over marsala sauce.

3.Combine radicchio salad ingredients in a bowl and season. Serve veal with marsala sauce, lemon wedges and salad.

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