I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
THis was a great recipe, and pretty easy. I read it wrong (and after reading the reviews, i think that was a good thing. I didn't reduce it down to 1/4 cup, I reduced it to 1/4 of it's original 4 cups of liquid. This left 1 cup of suace, which was perfect to cover the veal, and the pasta I made to go with it. It was a thin sauce, but it was thicker than the broth was originally, and I made sure it had cooled enough so the butter thickened it and didn't get greasy. - 27 Apr 2005 (Review from Allrecipes US | Canada)
This is outstanding dish. My wife thinks I'm culinary expert after this one. It did take longer than expected for liquid to reduce. I will cut down amount of broth next time. - 04 Apr 2005 (Review from Allrecipes US | Canada)
You cannot expect to reduce 3 cups of broth and a cup of wine to 1/4 cup unless you have 1 hr to cook. Add Marsala and stir in juices from the veal, heavy cream and butter. Forget the broth! - 10 Sep 2007 (Review from Allrecipes US | Canada)