Parmesan Veal Scaloppine Marsala With Rice And Peas Recipes

SCALOPPINE AL MARSALA

Steps:

• Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
• Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
• Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
• Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
• Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

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.

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE

Steps:

• Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes.
• Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray.
• In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside.
• Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened.
• Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve.

PARMESAN PEAS 'N' RICE

Steps:

• In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS

Steps:

• Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas.
• Keep warm.
• Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet and then trim into 4" X 2" pieces.
• In a pie plate, beat the milk and the egg together.
• In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper.
• Dip the meat into the egg mixture and then coat with the crumb mixture.
• In a 12" skillet, over medium high heat, melt 2 tablespoons butter.
• Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
• Repeat with remaining meat, using a 1/2 cup of butter in all.
• In a cup, mix the water with the flour.
• Discard the garlic from the skillet and melt the remaining butter in the same pan.
• Add the water and flour mixture, Marsala, parsley and bouillon.
• Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.

VEAL SCALOPPINE MARSALA

Steps:

• Melt 4 tablespoons of the butter with 2 tablespoons of the oil in a large, heavy skillet set over medium heat. Shake the flour onto a rimmed plate. Season the veal all over with the salt, and dredge lightly in the flour, tapping off the excess. Add the veal to the skillet, moving it around so it all fits, and cook until browned and caramelized on the edges, about 1 to 2 minutes per side. Remove the veal to a plate.
• Increase the heat to medium-high, and add the remaining 2 tablespoons olive oil and the sage leaves to the skillet. Once the sage is sizzling, add the mushrooms and shallots. Add about 2 tablespoons of the Marsala to get the mushrooms cooking. Cook and stir until the mushrooms have released their liquid and all the liquid has cooked away, about 3 to 4 minutes. Pour in the rest of the Marsala and the stock. Bring to a rapid simmer, and cook until the sauce has reduced by half, then whisk in the remaining 2 tablespoons butter in pieces.
• Return the veal to the sauce, and simmer until just cooked through, about 1 to 2 minutes. Stir in the chopped parsley and serve.

VEAL SCALOPPINE WITH CHEESE

Steps:

• Pound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat.
• To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper.
• Arrange the veal in a single layer in a shallow baking dish. Scrape loose the brown particles from the skillet and pour drippings over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes.

VEAL OR CHICKEN SCALOPPINE MARSALA

Steps:

• Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
• In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
• Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
• Arrange on a serving dish; top with its sauce and some chopped parsley.
• To add mushrooms:.
• Prepare scallops as per above directions and set aside.
• In the same skillet, heat 3 tablespoons of oil over a medium heat.
• Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
• Place in a colander to drip any excess oil and return to the skillet.
• Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
• Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.

VEAL SCALOPPINE ALLA MARSALA

Steps:

• Season the veal with salt and pepper and flour lightly.
• Saute over high heat in butter 3 or 4 minutes on each side.
• Add the mushrooms and saute.
• Squeeze the lemon over the mushrooms and veal and add the sauterne and the Marsala.
• Cook quickly until the sauce forms a semi-thick consistency.

VEAL SCALOPPINE WITH MARSALA FOR TWO

Steps:

• Heat 2t butter in 12in skillet and cook mushrooms and onion until tender (3-4 min).
• Remove from skillet, set aside.
• Cut veal into 2 serving pieces and flatten to 1/8 in thickness.
• Salt and pepper the veal.
• Add remaining butter to skillet, add veal, cook on med-hi for 1 min per side.
• Transfer to warm plates.
• Add marsala and broth to drippings in skillet.
• Bring to a boil, boil gently for 1 min, scraping up bits in the skillet.
• Return mushroom mixture, add parsley.
• Spoon sauce over veal.
• ENJOY!

VEAL SCALLOPINE MARSALA

Steps:

• Heat olive oil in a skillet.
• Pound veal thin.
• Mix flour with salt and pepper on a plate.
• Coat veal in flour mixture.
• Saute veal on both sides until golden and set aside.
• Drain oil from the skillet.
• Add half the butter and shallots and cook until shallots are wilted.
• Add mushrooms, salt and pepper.
• Saute on medium heat approx 10 minutes.
• Add wine and cook approx 7 more minutes.
• Add remaining butter and chicken stock.
• Bring to boil and season again with salt and pepper.
• When liquid has halfway boiled down, add meat.
• Simmer 5 minutes.
• Best served with a side of pasta.