VEAL MARSALA
This is a recipe from Casa Rillo, my favorite Italian restaurant. Another way that Joey, the chef, would serve his Veal Marsala would be to add artichoke hearts, some sauteed prosciutto, and some sprinkled cheese on top. My mouth is starting to water (need to visit again soon)!
Provided by ckambic
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound the veal to 1/4" thickness.
- Season with the juice of the lemon, but reserve one tsp.
- Put the flour and bread crumbs in a bag and add the veal to coat.
- (If you'd like, you could chill the veal at this point-for about 30 min.) In a heavy skillet over medium heat melt butter and olive oil.
- Sautee veal on either side until lightly browned.
- Remove from skillet and keep warm.
- To same skillet, add sliced mushrooms, more butter, reserved lemon juice, salt, pepper,& garlic.
- Over high heat quickly saute until light color but still firm.
- Remove mushrooms and keep warm, leaving juices behind.
- To same skillet, add chicken stock and simmer over med-low heat for 5 min.
- Add wine and remove from heat, cooling slightly.
- Blend in cream and return to heat.
- Simmer till reduced to the consistency before that of syrup (about 8 min.-watch closely to make sure it doesn't burn).
- Add veal and mushrooms; heat through.
- Place veal on platter, spoon on the sauce, top with parsley, and serve.
- (Or you could serve on each individual plate).
VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
VEAL MARSALA
This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.
Provided by Christine
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g
LIGHT VEAL MARSALA
from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic mashed potatoes.
Provided by jenpalombi
Categories Veal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
- Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
- Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
Nutrition Facts : Calories 225.4, Fat 6.5, SaturatedFat 3.2, Cholesterol 96.1, Sodium 453.6, Carbohydrate 8, Fiber 0.4, Sugar 0.6, Protein 27
VEAL MARSALA
Steps:
- Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
- Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
- Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.
- Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
- We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).
VEAL MARSALA
Steps:
- Sprinkle the veal with 3/4 teaspoon each of salt and pepper. In a large, heavy skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add 4 of the veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Using tongs, transfer the veal to a plate. Add another tablespoon of butter and tablespoon of oil to the skillet and cook the remaining 4 cutlets. Set the cutlets aside.
- In the same skillet, melt 1 more tablespoon of butter, then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and sauté until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary sprig, and simmer until the Marsala reduces by half, about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes.
- Working in batches, return the veal to the skillet and cook just until heated through, turning to coat, about 1 minute. Discard the rosemary sprig and stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with more salt and pepper to taste.
- Using tongs, transfer the veal to dinner plates. Spoon the sauce over the veal and serve.
CLASSIC VEAL MARSALA
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.
Provided by NAN WAUGH
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.9 g, Cholesterol 72.8 mg, Fat 18.3 g, Fiber 2.2 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 314 mg, Sugar 7.8 g
VEAL MARSALA
Veal Marsala with sauted vegetables
Provided by nmaclean
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly saute the veal on both sides (you may have to do this in batches if your pan isn't big enough) remove the meat and set aside to rest. Keep warm.
- Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and saute for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.
- Chop the vegetables into 2cm pieces. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and saute for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.
- To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.
- Spoon the sauted vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.
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- In a bowl, season the flour with the salt and pepper blend. Then lightly dust all the veal with the seasoned flour.
- Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala. Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove. Whisk in the remaining butter and pour over the cooked veal and serve.
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