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 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
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 MARSALA FLAMBE
This is an easily prepared yet extremely fine dinner recipe. The flambe presentation makes a lasting impression on your guests. This is my version of a recipe appearing in "The Art of Romance Cooking." It's perfect for Valentines Day or an Anniversary dinner!
Provided by GREG IN SAN DIEGO
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the veal medallions between two sheets of heavy plastic wrap and flatten to 1/4 inch thickness.
- Use a rolling pin or a heavy "pounder.".
- Coat veal lightly with Parmesan cheese.
- Remove veal and place on a plate.
- Place a flambe pan on the burner and add butter.
- When butter melts, saute veal medallions and brown lightly on both sides.
- Squeeze the lemon juice through a clean white napkin, over the veal.
- Add Marsala, ignite and cook for 1 minute, turning veal several times to mix the sauce thoroughly.
- Your guests will enjoy watching this step.
- Arrange 4 veal medallions on each serving plate.
- Cover with sauce.
- Sprinkle with chopped parsley and serve.
- Note: Prearrange your favorite starch and vegetables on dinner table, family style, before "putting on the show.".
- Serve with a good Cabernet Sauvignon such as 2004 Clos du Val (Napa Valley) or 2003 Forman Cabernet Sauvignon (Napa Valley).
Nutrition Facts : Calories 194.2, Fat 15.2, SaturatedFat 9.5, Cholesterol 41.5, Sodium 275.9, Carbohydrate 4.5, Fiber 1.3, Sugar 0.4, Protein 5.3
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.
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.
More about "veal marsala flambe recipes"
BEST VEAL MARSALA RECIPE - HOW TO MAKE VEAL MARSALA
From delish.com
5/5 (6)Total Time 45 mins
VEAL MARSALA RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Author Robert IrvineSteps 2Difficulty Easy
VEAL MARSALA RECIPE - GRANDPA JOE'S ITALIAN KITCHEN
From grandpajoesitaliankitchen.com
VEAL MARSALA (SCALOPPINE AL MARSALA) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE …
From thespruceeats.com
VEAL MARSALA RECIPE - EASY AND FAST - GROW WITH DOCTOR …
From growwithdoctorjo.com
MUSHROOM VEAL MARSALA - ITALIAN FOOD FOREVER
From italianfoodforever.com
VEAL MARSALA - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
ROMANTIC RECIPES - VEAL MARSALA
From theromantic.com
22 PERFECT VEAL RECIPES IDEAS - PINTEREST
From pinterest.ca
MUSHROOM VEAL MARSALA | FOODLAND ONTARIO
From ontario.ca
VEAL MARSALA - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
VEAL MARSALA: HOW TO MAKE THE ITALIAN-AMERICAN DISH AT HOME
From lacucinaitaliana.com
RECIPES FOR VEAL MARSALA
From cooktime24.com
VEAL MARSALA RECIPE - EVI ABELER | FOOD & WINE
From foodandwine.com
SKINNY VEAL MARSALA USING THE AIR FRYER - THE GOOD PLATE
From the-good-plate.com
THE VERY BEST VEAL MARSALA RECIPE WITH STEP BY STEP INSTRUCTIONS
From reluctantgourmet.com
VEAL MARSALA - VEAL – DISCOVER DELICIOUS
From veal.org
VEAL MARSALA – BON APPETIT MOM
From bonappetitmom.com
VEAL MARSALA - BUSH COOKING
From bushcooking.com
VEAL MARSALA WITH MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEAL MARSALA RECIPE (WITH MUSHROOMS) - WHERE IS MY SPOON
From whereismyspoon.co
BEST VEAL PICCATA ALLA MARSALA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE VEAL MARSALA — DINNER RECIPE - COOKING ITALIAN …
From cookingitalianwithjoe.com
VEAL MARSALA WITH MUSHROOMS & SHALLOTS | ANNABEL KARMEL
From annabelkarmel.com
ORIGINAL & CLASSIC VEAL MARSALA RECIPE - THEFOODXP
From thefoodxp.com
WHAT TO SERVE WITH VEAL MARSALA? 8 BEST SIDE DISHES
From eatdelights.com
VEAL MARSALA | EMERILS.COM
From emerils.com
VEAL MARSALA RECIPE | MYRECIPES
From myrecipes.com
10 BEST VEAL MARSALA WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
VEAL MARSALA RECIPE | MYRECIPES
From myrecipes.com
VEAL MARSALA | THE COOK UP | PIA MIRANDA | SBS FOOD
From sbs.com.au
QUICK & EASY VEAL MARSALA RECIPE - EASY AND DELISH
From easyanddelish.com
MARSALA MEATBALLS - VEAL.ORG
From veal.org
VEAL MARSALA PERFECTED - THE RELUCTANT GOURMET
From reluctantgourmet.com
EASY VEAL MARSALA RECIPE (DATE NIGHT!) - WELL SEASONED STUDIO
From wellseasonedstudio.com
MARSALA AND COFFEE VEAL CUTLETS | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love