Gluten Free Veal Marsala (try 1)
My wife is gluten intolerant, and in a rare attempt to be nice, I made gluten free veal marsala.
Veal marsala is a fairly simple dish. Given some veal cutlets from the butcher, first season and flour the cutlets and sauté for one to two minutes per side. Remove the cutlets from the pan, deglaze with a 1:1 chicken stock (or broth), marsala wine. After deglazing, add the veal back into the pan and simmer until the sauce is reduced by half.
Gluten free veal marsala is just as easy, but there is a trick that still needs to be discovered. To make a gluten free version, the veal simply was seasoned, and not floured. This causes a slight problem.
The flour from the veal transfers in part to the bottom of the pan. This flour stuck to the pan is enough to form a roux. Roux thicken sauces, and without the roux, the veal marsala does not stick to the veal, and worse, is not a easily wiped up with bread.
The gluten free veal marsala sauce conveyed significant flavor during the simmer, but since the sauce didn’t cling to the veal, it the meal was less flavorful then possible.
The obvious solution would be to add cornstarch to the sauce, causing the sauce to thicken. The problem with this solution is that using corn starch to thicken sauces creates timing issues, as well as provides a different consistence. Another starch might be suitable as a replacement to the roux that would give a similar consistence without the timing issues that corn starch creates.