Veal Marsala Recipes

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.

Recipe From allrecipes.com

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
Calories360.2 calories
Carbohydrate14.3 g
Cholesterol115.4 mg
Fat24.3 g
Fiber0.9 g
Protein20.6 g
SaturatedFat11.4 g
Sodium489.6 mg
Sugar1.5 g

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.

VEAL MARSALA



veal marsala image

Make and share this veal marsala recipe from Food.com.

Recipe From food.com

Provided by chia2160

Categories     Veal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

8 veal cutlets, scallopine style
salt, pepper,flour for dredging,mixed
2 tablespoons olive oil
1 tablespoon butter
1 lb mushroom, sliced
1/2 cup marsala wine
1 cup chicken stock
Calories254.6
Fat10.7
SaturatedFat3
Cholesterol9.4
Sodium124.4
Carbohydrate9.8
Fiber1.1
Sugar4.4
Protein5.2

Steps:

  • mix flour,salt pepper on plate.
  • dredge veal and set aside.
  • heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
  • add marsala to deglaze pan, add chicken broth and reduce by half.
  • add veal and mushrooms to pan to heat through.

MUSHROOM VEAL MARSALA



Mushroom Veal Marsala image

Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.

Recipe From food.com

Provided by annconnolly

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces mushrooms (baby Bellas)
2 tablespoons oil
2 tablespoons unsalted butter
1 lb veal scallops (About 1/8 Inch Thick.)
1 cup chicken broth
1 1/4 cups marsala wine
1/4 cup heavy cream
Calories680
Fat29
SaturatedFat12.5
Cholesterol125.2
Sodium315
Carbohydrate12.6
Fiber0.6
Sugar4
Protein25

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.

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.

Recipe From allrecipes.com

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
Calories490.8 calories
Carbohydrate43.9 g
Cholesterol72.8 mg
Fat18.3 g
Fiber2.2 g
Protein23.6 g
SaturatedFat6.5 g
Sodium314 mg
Sugar7.8 g

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 MARSALA



Veal Marsala image

Recipe From epicurious.com

Categories     Beef     Mushroom     Sauté     Veal     Marsala     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

3 tablespoons unsalted butter
1 pound mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pound veal cutlets (also called scallopini; 1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace*
Accompaniment: egg fettuccine tossed with butter

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).

TERRI'S VEAL MARSALA



Terri's Veal Marsala image

The Marsala sauce, when made with DRY Marsala wine, is not too sweet. This recipe can be used with veal, pork or chicken. I prepare this dish on a regular basis as it is quick, simple and delicious. This recipe can be made ahead of time. Simply reduce the amount of time to 5 minutes that the meat is simmered in step 4 to 5 minutes. Place meat in a covered casserole dish, finish off sauce according to directions above, pour sauce over meat and refrigerate. Reheat the dish in either an oven preheated to 350 degrees F (175 degrees C) for 15 minutes OR simmer in a pan on top of the stove just until hot.

Recipe From allrecipes.com

Provided by TLYONS

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ pounds veal scallops, pounded to 1/4 inch thickness
salt and pepper to taste
¾ cup all-purpose flour for coating
2 tablespoons butter
3 tablespoons olive oil
½ cup dry Marsala wine
½ cup chicken stock, divided
2 tablespoons butter, softened
Calories494.7 calories
Carbohydrate22.2 g
Cholesterol144.5 mg
Fat29.5 g
Fiber0.6 g
Protein25.9 g
SaturatedFat11.5 g
Sodium243.9 mg
Sugar2.5 g

Steps:

  • Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate.
  • Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
  • Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter.
  • Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.

VEAL OR CHICKEN MARSALA



Veal or Chicken Marsala image

Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs.

Recipe From allrecipes.com

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 30m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breasts or veal cutlets
2 tablespoons flour
4 tablespoons butter, divided
2 cups mushrooms, sliced
¾ cup Holland House® Marsala Cooking Wine
¼ cup water
2 tablespoons fresh parsley, chopped
¼ teaspoon rosemary
Calories300.9 calories
Carbohydrate11 g
Cholesterol82.2 mg
Fat14.4 g
Fiber0.7 g
Protein21 g
SaturatedFat8.1 g
Sodium130.6 mg
Sugar0.8 g

Steps:

  • Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
  • Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.

VEAL MARSALA



Veal Marsala image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

1/3 stick butter
6 mushrooms, sliced
Sea salt
Fresh ground black pepper
4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor)
1/2 teaspoon all-purpose flour, plus extra for dusting veal
1/2 pound thinly cut veal
2 tablespoons olive oil
2 teaspoons chopped fresh Italian parsley

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 WITH SPAGHETTI



Veal Marsala with Spaghetti image

Recipe From foodnetwork.com

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 11

4 ounces spaghetti
1 teaspoon olive oil
Salt and freshly ground black pepper
1/4 cup sliced green bell pepper
1/4 cup diced yellow onion
1/2 cup sliced mushrooms
One 6-ounce veal cutlet, pounded thin
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 cup Marsala wine or sherry
1 tablespoon unsalted butter

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.

VEAL MARSALA WITH EGG FETTUCCINI



Veal Marsala with Egg Fettuccini image

Recipe From foodnetwork.com

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds veal cutlets for scaloppini, from the butcher counter
Salt and pepper
1/2 cup flour, a couple of scoops
4 tablespoons butter
1/4 cup extra-virgin olive oil, 4 turns of the pan total
1 large or 2 small shallots, chopped
24 crimini (baby portobello) mushrooms, thinly sliced
1 cup Marsala
1/2 cup beef stock, from canned soups aisle
1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente
Finely chopped flat leaf parsley, for garnish

VEAL SCALOPPINE MARSALA



Veal Scaloppine Marsala image

Recipe From epicurious.com

Categories     Sauce     Side     Veal     Marsala     Simmer

Yield serves 4

Number Of Ingredients 11

6 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
All-purpose flour, for dredging
8 slices veal scaloppine (about 1 1/2 pounds)
1/2 teaspoon kosher salt
6 large leaves fresh sage
1 pound mixed mushrooms (cremini, button, shiitake, etc.), thickly sliced
2 large shallots, finely chopped (about 1/2 cup)
1/2 cup Marsala
1 cup hot chicken stock (see page 40)
1/4 cup chopped fresh Italian parsley

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.

VEAL MARSALA



Veal Marsala image

Recipe From foodnetwork.com

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.

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