Veal is young beef and is relatively inexpensive. But, finding it can be a problem. So, even if you don't have veal, you can make a brainy 'veal' Marsala using lean pork.... boneless pork loin.
To begin, make sure you cut the pork loin thin and pound flat with a meat hammer. After you have pounded the meat, marinate the 'veal' or pork for at least 30-40 minutes in a squeeze of lemon juice, a drizzle of sweet Marsala wine (or sweet non alcoholic cider with a touch of nutty flavored balsamic vinegar), garlic infused olive oil and a few dashes of sea salt.
This dish works best with some lovely brown Bavarian mushrooms and linguine pasta - infused with mushrooms. While the meat marinates in the Marsala, wash and slice whatever mushrooms you can find (preferably Bavarian) and then saute in butter along with a few garlic cloves.
Once the mushrooms have browned, push them aside in the skillet and lay in the 'cutlets' of marinated veal/pork. Flash fry on high heat, reduce the heat and bring the mushrooms back in and add 1/4 cup of Marsala wine and 1/4 cup of beef stock...bringing this skillet mixture to a bubbling richness.
Finally, add fresh dried herbs: rosemary, mint, and oregano and 1/4 cup of heavy cream (optional), let simmer on very low heat until the pasta is tender.
Drain your pasta and pour out the Marsala sauce, top with fresh grated Parmesan cheese and dried or fresh green parsley...
~ Tutti a Tavola
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