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Classic Veal Marsala
I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
olive oil, medallions, flour, shallot, mushrooms, marsala, garlic, chicken broth, beef broth, butter