Veal Scallopini Marsala Mushroom Sauce Recipes

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VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE



Veal Scaloppine with Mushroom Marsala Sauce image

Provided by Nancy Fuller

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless veal loin, sliced into 12 rounds
1 teaspoon dried oregano
Zest of 1 lemon
Kosher salt and freshly ground black pepper1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter
1 small yellow onion, cut into small dice
3 cups sliced mushrooms
2 tablespoons Marsala wine
1 tablespoon capers, drained and rinsed
1 teaspoon Dijon mustard
1/2 cup chicken broth
1/4 cup chopped fresh parsley

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 SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS



Veal Scallopini Rollatini a La Marsala and Mushrooms image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 17

6 ounces milk-fed veal tenderloin
2 thin slices capocollo
2 thin slices Prosciutto di Parma
2 thin slices artisan soppressata
2 ounces imported Italian sharp provolone
1 tablespoon chopped fresh Italian parsley, plus additional for sprinkling
2 whole fresh basil leaves
2 large eggs
3 ounces extra-virgin olive oil
1/4 cup all-purpose flour
3 large fresh mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces sweet Sicilian Marsala wine
8 ounces chicken stock or broth
2 ounces unsalted butter
1 ounce demi-glace

Steps:

  • Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
  • Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
  • Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
  • Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
  • Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.

VEAL SCALOPPINE MARSALA



Veal Scaloppine Marsala image

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.

SCALOPPINE AL MARSALA



Scaloppine al Marsala image

Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.

Provided by saretta

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 8

1 ⅓ pounds veal medallions
2 tablespoons all-purpose flour, or as needed
2 tablespoons butter
1 tablespoon extra-virgin olive oil
salt and pepper to taste
½ cup Marsala wine
½ cup water
1 tablespoon cornstarch

Steps:

  • Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
  • Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
  • Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
  • Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
  • Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g

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.

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

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.

Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25

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.

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

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 SCALOPPINE WITH MUSHROOMS



Veal Scaloppine With Mushrooms image

Make and share this Veal Scaloppine With Mushrooms recipe from Food.com.

Provided by Chef at Large

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs veal scallopini
1/4 cup flour
1/2 teaspoon salt
1/4 cup butter
1 garlic clove, minced
3 cups mushrooms, sliced
3 tablespoons lemon juice
1/4 cup chicken broth
1/4 cup dry white wine

Steps:

  • Cut veal into serving size pieces.
  • Mix flour and salt together in a bag and shake with the veal to coat.
  • Saute in butter.
  • Remove veal and set aside.
  • Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
  • Serve with rice or pasta.

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  • In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
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