Parmesanvealscaloppinemarsalawithriceandpeas Recipes

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!

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE

Steps:

• Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
• Place prosciutto slices on top of each cutlet.
• Top each with mozzarella cheese.
• Roll up each cutlet and secure with wooden toothpicks.
• *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
• In large skillet. melt butter over med-high heat.
• Add veal rolls and cook, turning frequently to brown on all sides.
• Reduce heat to low.
• Cover skillet and cook 10 minutes or til veal is fork tender.
• Remove from heat.
• Transfer rolls to a serving platter, removing toothpicks.
• Cover with foil and place in warm oven to keep hot.
• In small bowl, mix flour, pepper and water to make a smooth paste.
• Add flour mixture to drippings in skillet.
• Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
• Add wine and simmer 1 minute longer.
• Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
• Sprinkle with chopped parsley.
• Serve veal rolls with poppy seed noodles if desired.
• Poppy Seed Noodles:.
• Cook an 8 oz. pkg. of egg noodles til done, drain.
• Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
• Veal and noodles make 4 servings.

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 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 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 MARSALA

Steps:

• mix flour,salt pepper on plate.
• dredge veal and set aside.
• heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
• add marsala to deglaze pan, add chicken broth and reduce by half.
• add veal and mushrooms to pan to heat through.

VEAL SCALOPPINE ROMANA

Steps:

• Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
• Heat butter in a sauté pan.
• Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
• Cook 2 minutes, add wine, let reduce 1-2 minutes.
• Transfer to serving plate, top with cheese.