Mario Batali's recipe for veal cutlets with Marsala involves frying veal cutlets in olive oil and adding Marsala wine towards the end of the cooking process. A variation with fresh sage and mushrooms is also offered.
The recipe is featured on Mario Batali's Food Network television show, "Molto Mario," in an episode titled "The Port Of God." The recipe is published on FoodNetwork.com.
To make the basic recipe, heat 3 tablespoons of extra-virgin olive oil in a saute pan over high heat. Add the desired amount of salt and freshly ground pepper to both sides of 6 veal cutlets while the pan is heating. Dredge the cutlets in a generous amount of all-purpose flour, and shake off the excess before placing them in the hot pan. Fry the cutlets until they appear golden brown underneath, then flip them cutlets over and pour in 1/2 cup of dry Marsala wine. Continue to cook until the liquid reduces and forms a thick sauce. Garnish with chopped parsley and extra-virgin olive oil.
To make the sage and mushrooms version of the dish, add 4 fresh sage leaves to the hot oil before adding the veal cutlets, lightly frying the leaves and infusing the oil with their flavor. Remove the sage leaves from the pan and set aside for garnish. Add 1/2 cup of sliced mushrooms to the pan and saute for about five minutes until they begin to brown. Place the cutlets in the pan, following the basic recipe to finish. Garnish with the fried sage leaves, chopped parsley and extra-virgin olive oil.