Veal Chops With Marsala Sauce Recipes

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VEAL MARSALA



Veal Marsala image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

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



Veal Marsala image

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

2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

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

CLASSIC VEAL MARSALA



Classic Veal Marsala image

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

2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter

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

ROASTED VEAL CHOP WITH MORELS



Roasted Veal Chop with Morels image

Provided by Jean Jacques Rachou

Categories     Milk/Cream     Mushroom     Roast     Quick & Easy     Dinner     Veal     Fall     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 12

1 1/2 cups boiling water
1 1/4 ounces dried morels (about 1 1/3 cups)
2 (1 1/3-inch-thick) veal rib chops
1 tablespoon vegetable oil
1 1/2 tablespoons unsalted butter
1 garlic clove, smashed
1 thyme sprig
1 tablespoon finely chopped shallot
2 tablespoon Cognac
2/3 cup crème fraîche
1/2 tablespoon chopped chives
1 teaspoon chopped tarragon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
  • While morels soak, let veal chops stand at room temperature 30 minutes.
  • Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
  • Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
  • Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
  • Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
  • Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.

GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD



Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemon-Ricotta Orzo, Celery and Mushroom Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 19

Salt
1/2 pound orzo
4 (1 1/2-inch thick) bone-in veal or pork chops
6 teaspoons grill seasoning
2 teaspoons fennel seeds
2 teaspoons ground coriander
16 dried figs, coarsely chopped
2/3 cup marsala wine
4 to 5 sprigs fresh thyme
Coarsely ground black pepper
6 tablespoons extra-virgin olive oil, divided
1 heart celery, thinly sliced on an angle, 3 to 4 cups
4 large portabella mushroom caps, thinly sliced
1 cup flat leaf parsley leaves
1 1/2 cups ricotta cheese
2 lemons, zest and juice divided
Parmigiano Reggiano, for shaving
1 box frozen peas
A handful of flat leaf parsley, finely chopped

Steps:

  • Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
  • Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
  • Preheat oven to 375 degrees F.
  • In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
  • Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
  • Slice the celery and mushrooms and combine with parsley.
  • In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
  • Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
  • Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
  • Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.

VEAL CHOPS WITH MARSALA SAUCE



VEAL CHOPS WITH MARSALA SAUCE image

Categories     Beef

Yield 4 servings

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons olive oil
3 to 4 green onions, thinly sliced, about 1/4 to 1/2 cup
1 medium clove garlic, minced
4 to 6 ounces thinly sliced mushrooms
2 tablespoons flour
1/4 cup Marsala wine
1 can, or about 1 1/2 cups beef broth
salt and pepper, to taste
4 veal chops, 3/4 to 1-inch thick
salt and pepper or seasoning blend with salt

Steps:

  • Add olive oil and butter to heavy saucepan over medium-low heat. Add mushrooms; saute until mushrooms are just tender. Add green onions and garlic and sauté for 1 minute longer. Add flour and cook, stirring, for about 30 to 60 seconds, until flour is well incorporated into the butter and vegetable mixture. Add beef stock and Marsala; cook until thickened and slightly reduced. Add a little freshly grated pepper; taste and add salt, if necessary. Season veal chops on both sides with salt and pepper or seasoning blend. In a stove top grill pan or frying pan, sear the veal chops for 3 to 4 minutes on each side. Arrange chops in a baking dish, or leave in the same skillet if it can go into the oven. Pour sauce over the chops and pop into the oven. Bake for about 15 minutes at 375°.

CARRABBA'S MARSALA SAUCE



Carrabba's Marsala Sauce image

Carrabba's delicious marsala sauce recipe, straight from their cookbook. Great when poured over chicken, veal, steak, or pork chops. It's also quite tasty over pasta.

Provided by ciborg366

Categories     Sauces

Time 15m

Yield 4

Number Of Ingredients 7

3 tablespoons unsalted butter, cut into tablespoons, divided
10 ounces white mushrooms, thinly sliced
2 ounces sliced prosciutto, cut into 2-by-1/4 inch strips (not paper thin)
3 tablespoons finely chopped yellow onions
1 tablespoon all-purpose flour
3/4 cup dry marsala (cooking wine)
3/4 cup chicken broth

Steps:

  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl.
  • Sauce can be kept at room temperature for up to two hours.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE



Veal and Mushrooms With Madeira Sauce image

Make and share this Veal and Mushrooms With Madeira Sauce recipe from Food.com.

Provided by Oolala

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb veal, pounded thin
1/2 cup flour, to coat veal
3 tablespoons butter, may need more
salt, to taste
pepper, to taste
1/2 lb mushroom, sliced
3 tablespoons butter
1/2 cup beef bouillon
1/2 cup madeira wine
1/4 cup sherry wine

Steps:

  • Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
  • Remove from skillet and keep warm.
  • Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
  • Add the veal and cook 5-10 minutes covered.

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