Veal Marsala Recipe Lidias Italy Food

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).

VEAL SCALOPPINE MARSALA

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.

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:

• 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.

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:

• 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.

SCALOPPINE AL MARSALA

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.