MUSHROOM VEAL MARSALA
A quick, elegant dish that would be great for a mid-week meal, or for weekend entertaining.
Provided by Deborah
Categories Meat - Veal
Time 35m
Number Of Ingredients 10
Steps:
- Season the flour with salt and pepper.
- Place the seasoned flour in a plastic bag and add the veal scallops.
- Shake until they are well coated, then set aside.
- In a large skillet, heat half the oil and butter until bubbly.
- Add the mushrooms and cook until golden brown, about 15 minutes.
- Remove mushrooms to a separate dish.
- Add remaining oil to the skillet and once hot, fry the cutlets in the skillet one minute per side.
- Remove cutlets to the dish with the mushrooms.
- Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom of the pan.
- Add the chicken broth and cream, fresh thyme, then cook over high heat until the sauce has reduced by half and has thickened.
- Taste and add salt and pepper as needed.
- Return the mushroom and veal to the pan to reheat.
- Serve the veal with a good sized spoonful of the mushroom marsala sauce.
MUSHROOM VEAL MARSALA
Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.
Provided by annconnolly
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25
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
30-MINUTE VEAL MARSALA WITH MUSHROOMS
Steps:
- Gather the ingredients. Preheat warming drawer or preheat oven to 200 F.
- Season the veal cutlets with salt and pepper.
- Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook veal in batches, turning once until browned and cooked through-about 4 to 5 minutes total.
- Remove the veal from the pan, arrange the cutlets on an oven-safe platter, and put in the warming drawer or 200 F oven to keep warm.
- Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned-about 5 minutes.
- Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
- Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.
- Return the veal to pan and coat with the sauce and mushrooms.
- Serve and enjoy!
Nutrition Facts : Calories 663 kcal, Carbohydrate 62 g, Cholesterol 176 mg, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, Sodium 797 mg, Sugar 5 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g
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 SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS
Steps:
- Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
- Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
- Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
- Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
- Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.
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 WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
RAGOUT OF VEAL WITH MUSHROOMS MARSALA
This flavorful recipe for veal was given to me by a friend years ago. I serve it on rice or egg noodles, good with either one.
Provided by MizzNezz
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- On high heat brown veal in 1 T each oil and butter; set aside.
- To hot pan add remaining oil and butter.
- On med heat cook onion, mushrooms and thyme for 4 minutes.
- Add Marsala.
- Stir in soup, water, paprika, salt and pepper.
- Return veal and juices accumulated to pan.
- Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally.
- Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.
Nutrition Facts : Calories 617.6, Fat 28.9, SaturatedFat 10.5, Cholesterol 154.8, Sodium 1029.6, Carbohydrate 17, Fiber 1.9, Sugar 5.6, Protein 36.8
VEAL RAGOUT WITH SHIITAKE MUSHROOM
Provided by Florence Fabricant
Categories dinner, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
- Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
- Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
- Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
- Transfer to a serving dish and garnish with chopped parsley.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 3 grams
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.
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