Veal Marsala Recipe Without Mushrooms

MUSHROOM VEAL MARSALA

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.

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.

CLASSIC VEAL MARSALA

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.

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.

VEAL MARSALA

Steps:

• Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
• Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
• Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.
• Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
• We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

MUSHROOM VEAL MARSALA

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.

VEAL MARSALA

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.

CHICKEN MARSALA (WITHOUT THE MUSHROOMS)

Steps:

• Cut chicken breasts in to small strips. Put chicken strips in a large bowl to coat with the flour, salt, pepper and garlic. I tend to add extra salt, pepper and garlic to give it a little more flavor.
• Melt butter in skillet. (Sometimes I add less butter just to make it a little healthier.) Add chicken until cooked and then add the shallots and saute until brown. Add wine, chicken broth, diced tomatoes, lemon juice and let simmer for approx 15 minutes. Add the cream and cook till heated through do not boil. Serve with Penne Pasta.

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.

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!

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.