Roast Loin of Veal with Marsala

The combination of veal and marsala wine, as in piccata alla marsala, was an Italian restaurant staple in the 1960s and when the tired trattoria repertoire of pollo cacciatore and mediocre spaghetti dishes slid into oblivion, the dish suffered an unworthy decline.

Loin of veal roasted rather than batted out for escalopes has two advantages. The quality of the meat comes to the fore and the roasting process gives a lift to the sauce by providing wonderful cooking juices. It has disad