VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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
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
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 MARSALA
This is a recipe from Casa Rillo, my favorite Italian restaurant. Another way that Joey, the chef, would serve his Veal Marsala would be to add artichoke hearts, some sauteed prosciutto, and some sprinkled cheese on top. My mouth is starting to water (need to visit again soon)!
Provided by ckambic
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound the veal to 1/4" thickness.
- Season with the juice of the lemon, but reserve one tsp.
- Put the flour and bread crumbs in a bag and add the veal to coat.
- (If you'd like, you could chill the veal at this point-for about 30 min.) In a heavy skillet over medium heat melt butter and olive oil.
- Sautee veal on either side until lightly browned.
- Remove from skillet and keep warm.
- To same skillet, add sliced mushrooms, more butter, reserved lemon juice, salt, pepper,& garlic.
- Over high heat quickly saute until light color but still firm.
- Remove mushrooms and keep warm, leaving juices behind.
- To same skillet, add chicken stock and simmer over med-low heat for 5 min.
- Add wine and remove from heat, cooling slightly.
- Blend in cream and return to heat.
- Simmer till reduced to the consistency before that of syrup (about 8 min.-watch closely to make sure it doesn't burn).
- Add veal and mushrooms; heat through.
- Place veal on platter, spoon on the sauce, top with parsley, and serve.
- (Or you could serve on each individual plate).
CLASSIC VEAL MARSALA
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.
Provided by NAN WAUGH
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.9 g, Cholesterol 72.8 mg, Fat 18.3 g, Fiber 2.2 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 314 mg, Sugar 7.8 g
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).
30-MINUTE VEAL MARSALA
This classic dish has incredible flavor plus in less than 30 minutes, you can enjoy it! VIDEO https://youtu.be/kCo0zRxapnQ
Provided by CLUBFOODY
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 697.2, Fat 33.5, SaturatedFat 16.5, Cholesterol 123.4, Sodium 503.4, Carbohydrate 57, Fiber 3, Sugar 3.6, Protein 17.3
BAKED VEAL WITH MARSALA GLAZE
This is a recipe I made by accident. I usually do a leg of lamb this way but I had a male friend do the shopping and he bought veal instead. It's all meat was his answer and I think it is better with veal than lamb. This is something my mum taught me. Good served with Recipe #64009 and sliced green beans.
Provided by Latchy
Categories Veal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string.
- Heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter.
- Add the meat and brown on all sides.
- Add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala.
- Cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt.
- Add 2 tablespoons of the wine.
- Cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons.
- Remove meat from dish and let stand 10 minutes covered with foil.
- Scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil.
- Remove string from meat and carve into thin slices.
- Spoon over marsala glaze and serve.
- Good served with polenta toasties with creamy mushroom sauce and sliced green beans.
Nutrition Facts : Calories 91.4, Fat 8.4, SaturatedFat 3.1, Cholesterol 10.2, Sodium 222.4, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 0.2
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