• 6 oz. veal
• 1 oz. sun-dried tomatoes
• ½ oz. shallots or onions
• 2 oz. heavy cream
• 1 oz. marsala wine
• pinch of butter
• vegetable oil
• salt & pepper to taste

In a skillet heat the oil. Then brown the veal, and add the shallots, sun-dried tomatoes, and any herbs you wish for spice. Deglaze the pan with the marsala wine. Add your cream, butter, and salt & pepper. Reduce heat. Sauce for 90 minutes. Serve.

Courtesy - D'Affunchio's
1398 Main St.
Springfield, MA  01103