30 Minute Veal Marsala With Mushrooms Recipes

30-MINUTE VEAL MARSALA

Steps:

• Preheat oven to 170ºF.
• Season the flour with paprika, salt, and pepper; stir to combine and set aside. Just before cooking, dredge the cutlets on both sides with flour and shake to remove any excess.
• In a large skillet over medium-high heat, add oil and 1 tablespoons butter. When it gets hot, add veal and cook until golden, about 1 to 1 ½ minutes per side. Place them on a baking sheet and transfer to the preheated oven to keep them warm.
• Reduce the heat to medium and add the remaining 2 tablespoons butter to the skillet before adding the mushrooms; season with pepper. Cook until soft, 5 minutes. Add shallots and garlic; sauté for only one minute.
• Add Marsala wine and broth, scraping the bottom of the pan to dislodge any brown bits. Increase the heat to medium-high and bring the mixture to a boil. Return the heat to medium and cook until the liquid is reduced by half, about 5 minutes.
• Add heavy cream, rosemary and thyme; stir well. Return the cutlets to the skillet and spoon the sauce over; cook for 2 minutes. When serving, sprinkle on fresh chopped parsley. Serve with linguine or fettuccine.
• FETTUCCINE:.
• After the noodles are cooked and drained, add some butter and a ¼ cup of Parmesan cheese. Stir well before adding the remaining ¼ cup of cheese and some fresh chopped parsley.

CLASSIC VEAL MARSALA

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
• Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.

VEAL MARSALA

Steps:

• Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
• In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
• In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
• Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

MUSHROOM VEAL MARSALA

Steps:

• Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
• In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
• Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
• Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
• Add the chicken broth and cook until the sauce has reduced and thickened.
• Stir in the cream and return the mushroom and veal to the pan to reheat.
• Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.