Of course, you can try to get what you need at European delis or butcher shops; but sadly, they come and go due to competing corporate supermarket entities. If you don't have that problem, please use veal. But, how to make Veal Marsala without veal?
From time to time, I have used pork loin, sliced thin and pounded with a meat hammer. And, that has proved to be a good substitute. Today, however, I am using beef. To be exact - round steak or you could also use flank steak. Make sure you cut the steak of your choice thin and pound flat with a meat hammer.
After you have pounded the meat, marinate in Marsala wine with a brush of garlic infused olive oil and a few dashes of sea salt for at least 30-40 minutes. This dish requires you have on hand some mushrooms and linguine pasta. While the meat marinates in the Marsala, wash and slice whatever mushrooms you bought to be sauteed in butter and a few garlic cloves; then start a pot of water to boil for the linguine.
Once the mushrooms have browned, push them aside in the skillet and lay in the 'cutlets' of marinated beef. Flash fry, bring the mushrooms back in and add 3/4 cup of Marsala wine bringing this skillet mixture to a bubbling richness. Add fresh dried herbs: rosemary, mint, oregano and sage and 1/4 cup of heavy cream, let simmer until the pasta is tender.
*top with fresh grated parmesan cheese and dried or fresh green parsley...
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