Lindas Veal Marsala Recipes

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.

VEAL MARSALA

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.

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.

LINDA'S VEAL MARSALA

Steps:

• Sprinkle the veal with salt and pepper.
• Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
• Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
• 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 T. of oil to the skillet.
• Add the shallot and garlic.
• Sauté until fragrant, about 30 secs.
• Add 1 T. of the olive oil, if necessary.
• Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
• Season with salt.
• Add the Marsala.
• Simmer until the Marsala reduces by 1/2, about 2 minutes.
• Add the broth, and the rosemary leaves.
• Simmer until reduced by 1/2, 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 T. of butter into the sauce.
• Season the sauce with salt and pepper, to taste.
• Put on a serving dish, and spoon sauce over the veal.
• Serve.
• To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
• If desired, slightly thicken the sauce with the corn starch and water mixture.

VEAL MARSALA

Steps:

• Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then saute mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and saute, 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 saute 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. Saute 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.

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.

CREAMY VEAL MARSALA

Steps:

• Heat butter and olive oil in a large non stick frying pan.
• Add the veal and cook on medium high for 2-3 minutes stirring continually. Add garlic and cook a further 1 minute.
• Stir in tomato paste and cook for 30 seconds.
• Add chicken stock, marsala and cream and simmer for 3 minutes, stirring occasionally.
• Drain cooked pasta. Melt putter in the pasta pot, add button mushrooms and cook for 2-3 minutes, stirring continually.
• Return drained pasta to the pot along with parsley and black pepper and toss all the ingrediants together well.
• Arrange the mushroom pasta into your bowls.
• Spoon over the veal mixture and serve with a sprinkle of pepper.

LIGHT VEAL MARSALA

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.

VEAL MARSALA

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. A.
• dd 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 cutlets, 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.

EASY VEAL MARSALA

Steps:

• Heat oil in large pan over medium-high heat.
• When the oil is hot, dredge both sides of the veal in flour, shake off extra and place in pan.
• Add the mushrooms and saute veal and mushrooms until veal is lightly browned on both sides, drain oil and return to heat.
• Turn the heat to high, add the Marsala wine, and scrape loose all the little browned bits.
• Add butter and vegetable broth and sprinkle with a little flour to thicken sauce.
• Cook until until the liquid is reduced by half. Transfer the veal to warm serving plates, pour sauce over them and serve over noodles if desired.

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.