Somewhere in the maturation of my taste buds, my dad’s most requested special occasion dinner became my own: tender, flour-coated veal cutlets topped with a mushroom-marsala wine sauce. I was lucky to inherit his good taste in food, be it by nature or nurture.
So for Father’s Day last week guess what I made for dinner, for the first time by myself? I am happy to report that I proved the taste of my mom’s veal is replicable, so it will certainly be on my own special occasion menus to come, even if I have to make up special occasions.
The veal marsala tasted fancy and, together with pasta with marinara sauce, Italian salad and garlic bread, took just about an hour, with some breaks for present opening in between. Win and win.
Note: I used cooking marsala. It’s cheap, and you can buy it on Sundays in counties that are Sabbath-day dry like ours. Real marsala wine would have been nice for drinking too though.