Light Veal Marsala Food

VEAL MARSALA WITH EGG FETTUCCINI

Steps:

• Season veal with salt and pepper. Place a large piece of plastic food wrap on a cutting board or work surface. Arrange veal between cutlets on the plastic wrap. Cover veal with additional plastic wrap and a sheet of waxed paper. Gently pound out veal with meat mallet or a small, heavy frying pan. Fold veal up in its plastic and waxed paper wrapper and set aside.
• Preheat a large skillet over medium high heat. Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock. Place a large platter over low heat on the burner adjacent to your veal pan. Warm it, then turn off the heat.
• Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8. If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal.
• Dredge the veal lightly in flour. Saute cutlets in a single layer 2 minutes on each side. For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Transfer cooked cutlets to the warm serving platter. If you have a 12 to 14-inch skillet, you should be able to make just 2 batches. Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet. Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper. Saute the shallots and mushrooms for 5 minutes. Add Marsala to the pan and bring up pan drippings. Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce. Spoon mushrooms and Marsala down over the veal. Return the pan to the stove. Add remaining extra-virgin oil, butter and remaining shallots to the skillet. Cook shallots 1 to 2 minutes. Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan. Toss fettuccini with broth and butter and season with salt and chopped parsley. Transfer pasta to a serving dish and serve with warm veal Marsala.

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:

• 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.

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.

LIGHT CHICKEN MARSALA

Steps:

• Heat oil in a large skillet over med-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
• Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2-3 min per side.
• Add wine to skillet, simmer 1 minute, add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through about 8 minute.
• Dissolve cornstarch in remaining 1/2 cup of broth in small bowl, add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute.

MUSHROOM VEAL MARSALA

Steps:

• Season the flour with salt and pepper.
• Place the seasoned flour in a plastic bag and add the veal scallops.
• Shake until they are well coated, then set aside.
• In a large skillet, heat half the oil and butter until bubbly.
• Add the mushrooms and cook until golden brown, about 15 minutes.
• Remove mushrooms to a separate dish.
• Add remaining oil to the skillet and once hot, fry the cutlets in the skillet one minute per side.
• Remove cutlets to the dish with the mushrooms.
• Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom of the pan.
• Add the chicken broth and cream, fresh thyme, then cook over high heat until the sauce has reduced by half and has thickened.
• Taste and add salt and pepper as needed.
• Return the mushroom and veal to the pan to reheat.
• Serve the veal with a good sized spoonful of the mushroom marsala sauce.

VEAL MARSALA

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).

LIGHT VEAL MARSALA

Steps:

• Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
• Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
• Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.

VEAL MARSALA

Steps:

• Season the veal escalopes with a little salt and pepper on both sides. Heat a little olive oil in a heavy based pan. Quickly saute the veal on both sides (you may have to do this in batches if your pan isn't big enough) remove the meat and set aside to rest. Keep warm.
• Bring the same pan back up to temperature and add the butter. Add the shallots and mushrooms and saute for 2- 3 minutes until softened. Add the stock, season and add a splash of Marsala and allow to reduce.
• Chop the vegetables into 2cm pieces. Heat 3 tablespoons of olive oil in another large pan. Lightly fry the garlic then add the peppers, aubergine and thyme and fry over a high heat for 3-4 minutes. Add the courgette. Season with salt and pepper and saute for 2 minutes until the vegetables are just tender. Take off the heat and dress with the a little olive oil and balsamic vinegar; check the seasoning. Finally add the parsley and keep warm until ready to serve.
• To finish the Marsala sauce mix through the diced tomatoes, chervil and tarragon. Return the veal back to the pan and spoon the sauce over the top to heat it through.
• Spoon the sauted vegetables onto warm plates. Lay the escalopes on top of the vegetables and spoon over the Marsala sauce.

VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE

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 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.

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!