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.
CHICKEN MARSALA
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
Provided by Jennifer Segal
Categories Dinner
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won't get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you're going for a thin cream sauce; it won't start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
- Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it's best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they'll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they'll lose their natural shape (which, admittedly, is not a big deal!).
Nutrition Facts : Calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, SaturatedFat 16 g, Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg
MUSHROOM VEAL MARSALA
Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.
Provided by annconnolly
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25
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
Make and share this veal marsala recipe from Food.com.
Provided by chia2160
Categories Veal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 254.6, Fat 10.7, SaturatedFat 3, Cholesterol 9.4, Sodium 124.4, Carbohydrate 9.8, Fiber 1.1, Sugar 4.4, Protein 5.2
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
CHICKEN MARSALA
A delicious dish served over fettuccini or linguini. Light enough and yummy enough, even kids enjoy this dish!
Provided by Kathie O
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts until flat and thin.
- Set aside.
- Mix together the flour, salt, pepper, and oregano in a pie pan.
- Melt oil and butter in a large skillet and bring to a low boil.
- Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
- Turn over chicken pieces and add mushrooms.
- Cook until lightly browned.
- Add wine and sherry.
- Cover skillet and simmer for 10 minutes, turning chicken pieces once.
VEAL MARSALA
Steps:
- Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
- Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
- Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.
- Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
- We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).
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).
VEAL OR CHICKEN MARSALA
Thin boneless chicken breasts (or veal cutlets) are quickly pan fried, then served with a Marsala sauce and sauteed mushrooms and fresh herbs.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken (or veal) until thin. Dredge lightly on both sides with flour. In large skillet, melt 2 Tbsp. butter and saute mushrooms over medium heat until browned, about 10 minutes. Remove mushrooms and set aside.
- Melt remaining 2 Tbsp. butter in skillet. Add chicken and cook through, 4 minutes on each side. Remove to serving platter. Return mushrooms to pan, stir in cooking wine, water, parsley and rosemary. Heat and pour over chicken.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 11 g, Cholesterol 82.2 mg, Fat 14.4 g, Fiber 0.7 g, Protein 21 g, SaturatedFat 8.1 g, Sodium 130.6 mg, Sugar 0.8 g
MUSHROOM VEAL MARSALA
A quick, elegant dish that would be great for a mid-week meal, or for weekend entertaining.
Provided by Deborah
Categories Meat - Veal
Time 35m
Number Of Ingredients 10
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
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 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
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
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
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.
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- In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
- Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
- In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.
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- In a small saucepan, cook the dried mushrooms in the stock at a low, rolling boil until the mushrooms soften and the liquid reduces slightly, 10 to 15 minutes.
- Meanwhile, in a large, deep skillet, heat the EVOO over medium-high. Season the chicken with salt and pepper and cook, turning once, until browned on both sides, 6 to 8 minutes. Transfer to a plate.
- Add the butter and sliced fresh mushrooms to the skillet and cook until lightly browned, then add the shallots, garlic, thyme and parsley stems and season. Stir in the tomato paste and cook 1 minute more. Add the tomatoes and the marsala and bring to a simmer. Add the porcini mushrooms and reduced stock. Return the chicken to the pan and cook through, 5 to 10 minutes. Garnish with the chopped parsley leaves; serve with the bread.
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- When the oil ripples, add half the veal to the skillet and cook until browned, about 2 minutes per side.
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- In a small saucepan, bring the broth and porcinis to a simmer over medium heat. Keep the broth at a low simmer until the mushrooms soften, about 10 minutes.
- Meanwhile, butterfly the chicken breasts. Starting on the fat side of a chicken breast, cut horizontally across the breast but not all the way through. Open it up like a book. Pound the chicken to about 1/4 inch thick. (For 8 to 12 smaller cutlets, halve the breasts horizontally and then pound the chicken.) Season the chicken with salt and pepper.
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- 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.
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VEAL SCALOPPINE WITH MUSHROOM MARSALA SAUCE - MYRECIPES
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5/5 (10)Total Time 30 minsServings 4Calories 508 per serving
- In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.
- Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.
- In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.
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- Stir in the mushrooms, shallots, and salt. Simmer until liquid evaporates and mushrooms begin to brown, about 10-15 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add the Marsala wine and chicken stock; cook until reduced by half.
- Remove from heat and swirl in the remaining butter until melted. Drizzle sauce over cooked chicken. Serve over pan-fried chicken, pasta, or vegetables.
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- Place porcini mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain and rinse; drain well. Thinly slice.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine 3 teaspoons flour, 1/4 teaspoon salt, and black pepper in a shallow dish. Dredge chicken in flour mixture.
- Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan; cover and keep warm.
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