in Italy

Veal rolls in Marsala

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Ingredients for 2 servings:

  • 2 thin veal escalopes, 150 g each
  • Salt
  • Pepper, coarsely ground
  • 2 sage leaves
  • ⅛ liter Marsala
  • lard
  • n. B. Sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Marsala Involtini

Halve the veal cutlet. Season both sides with salt and pepper. Roll up, place a sage leaf inside, and secure with wooden skewers. Brown all over in hot lard. Remove from the pan and keep warm. Pour the Marsala sauce into the roasting fat, reduce over high heat, and stir in a sauce thickener if desired. Baste the veal rolls with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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