Veal Marsala With Egg Fettuccini Recipes

30-MINUTE VEAL MARSALA

Steps:

• Preheat oven to 170ºF.
• Season the flour with paprika, salt, and pepper; stir to combine and set aside. Just before cooking, dredge the cutlets on both sides with flour and shake to remove any excess.
• In a large skillet over medium-high heat, add oil and 1 tablespoons butter. When it gets hot, add veal and cook until golden, about 1 to 1 ½ minutes per side. Place them on a baking sheet and transfer to the preheated oven to keep them warm.
• Reduce the heat to medium and add the remaining 2 tablespoons butter to the skillet before adding the mushrooms; season with pepper. Cook until soft, 5 minutes. Add shallots and garlic; sauté for only one minute.
• Add Marsala wine and broth, scraping the bottom of the pan to dislodge any brown bits. Increase the heat to medium-high and bring the mixture to a boil. Return the heat to medium and cook until the liquid is reduced by half, about 5 minutes.
• Add heavy cream, rosemary and thyme; stir well. Return the cutlets to the skillet and spoon the sauce over; cook for 2 minutes. When serving, sprinkle on fresh chopped parsley. Serve with linguine or fettuccine.
• FETTUCCINE:.
• After the noodles are cooked and drained, add some butter and a ¼ cup of Parmesan cheese. Stir well before adding the remaining ¼ cup of cheese and some fresh chopped parsley.

VEAL MARSALA

Steps:

• Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
• To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.

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.

VEAL MARSALA WITH SPAGHETTI

Steps:

• Cook the pasta according to the package directions.
• Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti.