Put veal in a blender with shallot, parsley, egg, and sage; blend quickly to combine without making texture too fine.
Remove meat from blender and place on a piece of waxed paper with flour. Form veal into small, flat cakes and dust lightly with flour on both sides.
Heat butter until foaming in a saute pan or skillet (be careful not to burn butter); add veal, lower heat, and cook until dark golden brown, about 4 minutes on each side. Pour Marsala into pan, stir, and add sour cream; season to taste with pepper.
Cover pan and cook slowly 5-6 minutes. Serve veal with sauce from pan.
Valerie's Review REVIEW: September 24, 2009 We really liked this recipe! We did double it to serve four instead of two. The veal mixture was a bit too moist using two eggs to one pound of veal. One egg would have worked just fine. We had to add some bread crumbs to thicken the meat mixture. One thing the directions omit is that when you add the sour cream, remove the pan from the heat to avoid curdling. Also, remove the veal patties while you stir in the Marsala and sour cream (it seems implied, but it isn't specified). Add the patties back to the pan and then reduce heat, cover and cook 5-6 minutes. There isn't much sauce at the end, just enough to give the veal a light coating. Do not overcook and make sure the heat remains low once you add the sour cream.
Member since: Apr 7, 2013
taniamorse85 April 7, 2013 REVIEW:
I'd only cooked veal a couple times before trying this recipe, and I was amazed at how easy it was! I had to make a few changes based on what I had on hand, but those changes worked out well. First, no one in the household drinks wine, so we had no marsala on hand. However, I'd read online that vanilla extract can be used as a substitute when needed. I've done this before, and it's always worked. In this recipe, it worked beautifully. Also, I did not have shallots, so I used dried onion instead. I could have used chopped yellow onions, but my chopping skills are fairly lacking. The dried onion was easier, and again it worked well. I thought I had sage, but I must have run out. Instead I used poultry seasoning. I also used dried parsley instead of fresh. I also made a change based on what I saw in the reviews for the recipe. I used just one egg for the entire recipe, even though I used one pound of veal. I considered adding breadcrumbs, but I ultimately chose not to. In the end, I didn't need them after all. While I was cooking the veal, I ended up adding a 5th tablespoon of butter to the pan towards the end. I formed the veal mixture into 12 patties and cooked them 4 at a time, since that was how much would fit without crowding the pan. After adding the last four patties to the pan, I realized there wasn't much fat in the pan to help cook them, so the extra butter was necessary. It also helped flavor the sauce. I served the dish over white rice. When I make this in the future (which I certainly plan to do), I may serve it over pasta, or I may do the rice again. I highly recommend this recipe to anyone who is not used to cooking or eating veal. It is simple, yet incredibly flavorful. Also, even with the other ingredients, you can still taste the meat.
storyteller November 5, 2012 REVIEW:
Used one pound veal, one egg, as suggested by previous review, and fresh sage. Instead of patties, I made meatballs. Once the meatballs were done, I removed them from the pan and made the marsala sauce. I quadrupled the sauce ingredients and served the meatballs over noodles. I also added bread crumbs to make the meatballs more substantial to feed three adults and leftovers.
Trina S January 30, 2010 REVIEW:
Very good recipe. I had 2 lbs of ground veal so I adjusted the recipe to 8 servings. I only used 2 eggs which was perfect and decided on 2 tsp of sage and 2 tsp of taragon. I took the advice of a previous review and removed the veal patties to make the sauce. I used almost twice the Marsala wine and sour cream because I wanted to have a saucy dish. Fed 2 adults and 1 child and have leftovers for lunch tomorrow! Excellent and easy recipe!