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
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.
MARSALA BRAISED VEAL CHOPS
Steps:
- Pre-heat oven to 350 Season the veal shops with salt and pepper on both sides. In a large, nonstick skillet gently brown the chops on both sides in 2 tablespoons of olive oil. Place the browned chops in a wide shallow baking pan. Add the carrot, celery and 1/2 cup onion to the skillet and saute until lightly browned. Deglaze the pan with the marsala. Stir in the tomato paste and boil for 3 minutes. Pour this liquid over the chops, cover the baking pan and bake in a preheated 350 degree oven for 1 1/2 hours. Mean while, heat remaining olive oil in a skillet. Add remaining onion, thyme, marjoram, and anchovies and cook over moderate heat until the onion is softened about 2 minutes. Add the spinach and garlic and cook until the mixture is dry. Stir in pine nuts, season to taste with salt and pepper. Set aside. To serve reheat spinach mixture over low heat, stir in cheese, Serve alongside veal chop, spoon sauce on top of chop.
VEAL CHOPS WITH FONTINA
Steps:
- Arrange an oven rack to accommodate the covered saucepan, and heat the oven to 400°.
- Trim the chops, leaving only a thin layer of fat. With a sharp, thin knife, slice horizontally into the outer edge of each chop, splitting the meaty portion in two almost all the way to the bone, forming a pocket for stuffing. With the mallet, pound and spread the meaty part, flattening it to 1/2-inch thickness. Lift the top flap of the meat you just sliced apart, hold it up, and pound the bottom flap of meat a few more times, spreading it thinner and wider than the upper flap. When all the chops are sliced and pounded, salt them on both sides, using a teaspoon in all.
- Toss together the shredded fontina and the grana (grated Grana Padano or Parmigiano-Reggiano), and divide the cheeses into six equal portions. One at a time, lightly compress the cheese portions into oval patties, and slip them into the sliced chop pockets. Fold the larger bottom meat flap over the top flap-enclosing the cheese-and thread a toothpick through both flaps to keep them together. (The chops can be prepared up to this point a day in advance, sealed in plastic wrap, and refrigerated.)
- Put 2 tablespoons of the butter and the olive oil in the big pan, and set over medium-high heat. Spread the flour on a plate, dredge each chop on both sides, shake off excess flour, and lay it in the pan. When all the chops are in the pan, drop the sage leaves in between them. Cook the chops for 5 minutes or more, turning them once or twice, until well browned on both sides.
- Clear a space in the pan bottom, drop in the tomato paste, and toast it in the hot spot for a minute. Pour the wine over the tomato paste, stir them together, and shake the pan to distribute the liquid. Bring it to a boil, and cook for 3 minutes or so, to reduce.
- Add the remaining 2 tablespoons butter and whisk it into the pan liquid. Turn the chops over, pour in the chicken stock, sprinkle on the remaining salt, and bring to a boil.
- Cover the pan, and place in the oven. Roast for about 15 minutes, then remove the cover and roast another 10 minutes or so, until the chops are done and the sauce has thickened.
- Remove from the oven, and place the chops on a warm platter. (Drape a towel over the handle of the pan when it comes out of the oven to remind you it is very hot.) If the sauce is thin, put the pan over high heat and reduce until the sauce has the consistency you like.
- Serve right away-while the cheese is still oozing-arranging all the chops on a warm platter and spooning the sauce over, family-style, or on warm dinner plates with mashed potatoes alongside and sauce drizzled over. (If you do have fresh white truffle, shave it on the top of each chop at this moment.)
VEAL MARSALA
Veal Marsala with sauted vegetables
Provided by nmaclean
Time 30m
Yield Serves 4
Number Of Ingredients 0
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 MARSALA
Make and share this Veal Marsala recipe from Food.com.
Provided by CIndytc
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
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. A.
- dd 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 cutlets, 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.
Nutrition Facts : Calories 398.9, Fat 24.4, SaturatedFat 9.4, Cholesterol 155.8, Sodium 158.1, Carbohydrate 3.2, Fiber 0.2, Sugar 0.6, Protein 34.8
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
More about "marsala braised veal chops food"
VEAL MARSALA RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Author Robert IrvineSteps 2Difficulty Easy
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS
From thespruceeats.com
BRAISED VEAL CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEAL CHOPS MARSALA RECIPE MUSHROOMS - ALL INFORMATION ...
From therecipes.info
VEAL MARSALA RECIPE - EASY AND FAST - GROW WITH DOCTOR JO
From growwithdoctorjo.com
FABULOUS PAN-SEARED MARSALA VEAL CHOPS WITH VEGGIES AND ...
From geauxaskalice.com
VEAL CHOPS WITH MARSALA PAN JUICES RECIPE - LOS ANGELES TIMES
From latimes.com
VEAL CHOPS WITH MARSALA - RECIPE | COOKS.COM
From cooks.com
VEAL CHOPS WITH TARRAGON RECIPES - FOOD NEWS
From foodnewsnews.com
VEAL MARSALA SCALOPPINE - RECIPEGIRL
From recipegirl.com
CHOPS MARSALA - RECIPES | COOKS.COM
From cooks.com
MARSALA BRAISED VEAL CHOPS - PLAIN.RECIPES
From plain.recipes
VEAL CHOPS WITH MARSALA SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
ANDREW ZIMMERN COOKS: VEAL MARSALA – ANDREW ZIMMERN
From andrewzimmern.com
PAN-FRIED VEAL CHOPS WITH MUSHROOMS AND ... - FOOD & WINE
From foodandwine.com
VEAL CHOPS WITH MUSHROOM MARSALA SAUCE | WHEN I SURVEY
From richardlfloyd.com
VEAL CHOPS WITH WILD MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
BEST VEAL MARSALA RECIPE - HOW TO MAKE VEAL MARSALA
From delish.com
VEAL MARSALA WITH VEAL CHOPS | COOKING SELF
From cookingself.com
VEAL MARSALA - LEMONY THYME | RECIPE | VEAL RECIPES, VEAL ...
From pinterest.ca
VEAL CHOPS MARSALA RECIPE MUSHROOMS - CREATE THE MOST ...
From recipeshappy.com
VEAL CHOPS WITH MARSALA SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MARSALA-BRAISED VEAL ROAST WITH POTATOES - RECIPES LIST
From recipes-list.com
10 BEST VEAL MARSALA WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
BRAISED VEAL SHOULDER CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK CHOPS BRAISED WITH MARSALA AND RED WINE - LIZ'S PANTRY
From lizspantry.com
BONE IN VEAL SHOULDER RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
VEAL MARSALA RECIPE | MYRECIPES
From myrecipes.com
10 BEST VEAL LOIN CHOPS RECIPES - YUMMLY
From yummly.com
MARSALA AND COFFEE VEAL CUTLETS - RICARDO
From ricardocuisine.com
MARSALA-BRAISED VEAL ROAST WITH POTATOES - RICARDO
From ricardocuisine.com
VEAL MARSALA WITH ROSEMARY & MUSHROOMS - ANDREW ZIMMERN
From andrewzimmern.com
BRAISED VEAL SHOULDER CHOP WITH BABY ONIONS, TOMATOES, AND ...
From spicedpeachblog.com
THE VERY BEST VEAL MARSALA RECIPE WITH STEP BY STEP ...
From reluctantgourmet.com
VEAL FORESTIERE | RECIPE | VEAL RECIPES, VEAL MARSALA ...
From pinterest.ca
VEAL CHOP MARSALA RECIPES - TUTDEMY.COM
From tutdemy.com
BRAISED VEAL CHOPS WITH HONEY AND RED GRAPES - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love