Veal Medallions With Mushrooms Marsala And Thyme Recipes

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.

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:

• 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.

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.

SAUTEED VEAL MEDALLIONS WITH SAGE AND MUSHROOMS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a skillet over medium heat for 2 to 3 minutes, until hot. Add the veal and brown well for 3 to 4 minutes on one side, then turn and brown the second side for another 3 to 4 minutes. When the veal is nicely browned on both sides, remove from the pan. In the same pan, saute the onions in the pan juices for 3 to 4 minutes, or until they are browned. Add the mushrooms to the onions and saute together until the mushrooms begin to wilt. Add the white wine and reduce until the wine evaporates. Add the veal stock, sage, and Prosciutto, and bring to a boil. Reduce the heat to low, return the veal to the pan and reheat for 1 minute to warm. Continue to cook the mushrooms and sage sauce for an additional 10 minutes. Add the butter to the finished sauce and whisk until it is incorporated. Serve the veal on individual plates with some of the sauce spooned over it.;

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!

MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS

Steps:

• Preparing the Morels
• Place the morels in a large bowl filled with cold water.
• Soak for 10 minutes.
• Remove the morels from the water, reserving both the mushrooms and the water.
• Strain the water through a coffee filter or cheesecloth to remove any sand.
• Cut off the stems of the morels and combine with the strained mushroom water.
• Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
• Rub the morel caps with your fingers; if you feel any sand, wash again in cold water.
• Cut the morel caps lengthwise into halves.
• Sauté the shallots in 1 tablespoon butter until soft.
• Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump.
• Remove from the heat and keep warm.
• Preparing the Veal
• Dust the veal medallions in flour, shaking off the excess.
• In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling.
• Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary).
• Remove the medallions from the pan and keep warm.
• Pour off the fat from the pan and deglaze with the vermouth.
• Add the morels and Jus de Veau to the pan and bring to boil.
• Cook to reduce the liquid slightly.
• Season with salt and pepper.
• Return the veal medallions to the pan to heat.
• Swirl the remaining 1 tablespoon of butter into the sauce to finish.
• Arrange the veal medallions on 4 large, heated dinner plates.
• Ladle the sauce and a portion of morels over each serving of veal.

VEAL MEDALLIONS WITH MUSHROOMS, MARSALA AND THYME RECIPE

Steps:

• In a large 12- to 14-inch saute pan, heat olive oil over medium heat. Dredge the veal medallions in the flour, season each with salt and pepper and saute until golden brown on both sides. Remove veal to warm place and add mushrooms to same pan and saute until lightly browned. Add marsala wine and reduce by one third. Add cold butter and place veal medallions in pan with mushrooms and wine. Bring to boil and reduce by one third. Add thyme leaves, stir through, season sauce with salt and pepper and serve immediately in large plate, pouring mushroom sauce over. This recipe yields 4 servings.