Veal Croquettes with Marsala

• 1 pound ground veal
• 1 small McIntosh applepeeled, cored and cut into 1/4-inch dice
• 1/3 cup walnuts, coarsely chopped
• 1 ounce Bel Paese or Taleggio cheese, cut into 1/4-inch dice (about 1/4 cup)
• 1 large egg, lightly beaten
• 2 tablespoons dry bread crumbs
• 4 sage leaves, chopped
• Salt and freshly ground white pepper
• All-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1/3 cup sweet Marsala wine

1. In a bowl, combine the veal, apple, walnuts, cheese, egg, bread crumbs and sage.
2. Season with salt and white pepper and mix with your hands until combined.
3. Shape into 12 croquettes about 2 inches long and 1 inch thick.
4. Spread some flour on a plate.
5. Roll the croquettes in the flour, tapping off any excess.
6. In a large skillet, melt the butter in the olive oil until shimmering.
7. Add the croquettes and cook over moderate heat until browned, 2 to 3 minutes per side.
8. Transfer the croquettes to paper towels to drain.
9. Add the Marsala to the skillet and cook over moderately high heat for 2 minutes, scraping up any browned bits from the bottom of the pan.
10. Arrange the croquettes on 4 plates, spoon the sauce on top and serve at once.

ground veal, mcintosh, walnuts, bel paese, egg, bread crumbs, sage, salt, flour, unsalted butter, extravirgin olive oil, sweet marsala

Taken from www.foodandwine.com/recipes/veal-croquettes-with-marsala (may not work)