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!
Nutrition Facts : Calories 663 kcal, Carbohydrate 62 g, Cholesterol 176 mg, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, Sodium 797 mg, Sugar 5 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 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.
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 AND MUSHROOM STEW
A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!
Provided by Cadillacgirl
Categories Veal
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
- Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
- Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!
VEAL MARSALA STEW WITH WILD MUSHROOMS & RED PEPPERS
Steps:
- Preheat oven to 350. Heat 1/2 of oil and butter in 5-quart Dutch oven over medium-high heat. Dredge veal in flour, shaking off excess. Add veal in batches to skillet, and brown, about 5 minutes, stirring occasionally. Do not overcrowd, or the veal will not sear properly. Transfer veal to plate using slotted spoon or tongs. Heat remaining oil and butter in same skillet. Add shallots, mushrooms, peppers, oregano, allspice, and basil and sauté about 5 minutes, until mushrooms are just beginning to brown. Stir in Marsala and garlic and reduce by 1/3. Add veal and any accumulated juices on the plate. Stir in chicken broth and bring to a boil. Cover and bake in oven until veal is very tender, about 1 hour. Remove solids to platter and reduce the sauce on top of stove to desired consistency, about 12 minutes. Finish off with an additional 1/2 tbs butter and 2 tsp white truffle honey (optional). Return veal mixture to pot and simmer briefly before serving. (Can be prepared 1 day ahead. Let cool, then cover and refrigerate.)
VEAL WITH MUSHROOMS AND PEPPERS
Provided by Deborah Briggs
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.
VEAL MARSALA WITH RED SAUCE
I thought this was unusual with the addition of tomato sauce and tomato paste, From Cooking Up Something Special, the sisterhood of Temple Beth Ahm, submitted by Marilyn Pine. I needed to alter sizes because they weren't given. Also, an hour in the oven after browning, my be overcooking the veal, depending upon thickness so use you judgment.
Provided by Oolala
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute veal, pepper and onion in oil until lightly browned.
- Add all other ingredients.
- Transfer to a baking dish and cover and bake at 350 degrees F. for an hour.
Nutrition Facts : Calories 539, Fat 19.4, SaturatedFat 6.9, Cholesterol 186, Sodium 1132.9, Carbohydrate 25, Fiber 5, Sugar 13.5, Protein 49.2
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