Best Terris Veal Marsala 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.

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.

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 3/4 teaspoon each of salt and pepper. In a large, heavy skillet, melt 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add 4 of the veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Using tongs, transfer the veal to a plate. Add another tablespoon of butter and tablespoon of oil to the skillet and cook the remaining 4 cutlets. Set the cutlets aside.
• In the same skillet, melt 1 more tablespoon of butter, then add the shallot and garlic, and sauté until fragrant, about 30 seconds. Add the mushrooms, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and sauté until the mushrooms are tender and the juices evaporate, about 3 minutes. Add the Marsala and rosemary sprig, and simmer until the Marsala reduces by half, about 2 minutes. Add the broth and simmer until reduced by half, about 4 minutes.
• Working in batches, return the veal to the skillet and cook just until heated through, turning to coat, about 1 minute. Discard the rosemary sprig and stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with more salt and pepper to taste.
• Using tongs, transfer the veal to dinner plates. Spoon the sauce over the veal and serve.