Veal Scaloppine With Marsala For Two Food

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 SCALOPPINE WITH MARSALA FOR TWO

Steps:

• Heat 2t butter in 12in skillet and cook mushrooms and onion until tender (3-4 min).
• Remove from skillet, set aside.
• Cut veal into 2 serving pieces and flatten to 1/8 in thickness.
• Salt and pepper the veal.
• Add remaining butter to skillet, add veal, cook on med-hi for 1 min per side.
• Transfer to warm plates.
• Add marsala and broth to drippings in skillet.
• Bring to a boil, boil gently for 1 min, scraping up bits in the skillet.
• Return mushroom mixture, add parsley.
• Spoon sauce over veal.
• ENJOY!

VEAL SCALOPPINE ALLA MARSALA

Steps:

• Season the veal with salt and pepper and flour lightly.
• Saute over high heat in butter 3 or 4 minutes on each side.
• Add the mushrooms and saute.
• Squeeze the lemon over the mushrooms and veal and add the sauterne and the Marsala.
• Cook quickly until the sauce forms a semi-thick consistency.

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.

VINCENZO'S VEAL SCALOPPINE

Steps:

• Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and 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 FOR TWO

Steps:

• Wash peppers, remove seeds, cut into bite-sized pieces.
• Clean mushrooms and slice.
• Remove any fat and bone from veal and cut into bite-sized pieces.
• Put on water for spaghetti.
• In heavy frying pan, heat oil.
• Brown veal pieces on all sides.
• Add garlic, peppers, mushrooms, seasoning, and wine.
• By now, the water for the spaghetti should be boiling.
• Throw the spaghetti in the pot.
• Lower heat under frying pan and simmer while spaghetti is cooking.
• Drain spaghetti and place on two plates.
• Ladle veal, vegetables and liquid from pan over spaghetti.
• Top with mozzarella and microwave briefly to melt cheese.
• I usually serve this with a green salad and garlic bread.

VEAL OR CHICKEN SCALOPPINE MARSALA

Steps:

• Place the meat between two sheets of plastic wrap and beat it with a mallet to flatten all slices to the same thickness. Sprinkle with salt and pepper to taste and dredge each slice in flour.
• In a heavy skillet over a medium flame, heat 3 tablespoons of oil and sauté the scaloppine on both sides.
• Prepare scallops as per above directions. Add butter to the skillet with meat and as soon as it melts add Marsala wine, the water and sauté over a high flame until the liquid is slightly reduced.
• Arrange on a serving dish; top with its sauce and some chopped parsley.
• To add mushrooms:.
• Prepare scallops as per above directions and set aside.
• In the same skillet, heat 3 tablespoons of oil over a medium heat.
• Add onions until light golden, about 5 minute Add sliced mushrooms, salt and pepper, cook on a medium heat for about 7 minutes.
• Place in a colander to drip any excess oil and return to the skillet.
• Add the scallops, the Marsala, ¼ cup of water, some of the parsley and sauté over a medium high heat until the liquid is slightly reduced, 2 to 3 minutes.
• Arrange on a serving dish, and top with its sauce, the mushrooms and some chopped parsley.

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.

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.

STUFFED VEAL SCALOPPINE ROLLS WITH MARSALA WINE SAUCE

Steps:

• Pound each veal cutlet between sheets of waxed paper or plastic wrap to 1/8-1/4" thickness. (Very thin.).
• Place prosciutto slices on top of each cutlet.
• Top each with mozzarella cheese.
• Roll up each cutlet and secure with wooden toothpicks.
• *These can be refrigerated up to 8 hours if you want to do this ahead of time for company.
• In large skillet. melt butter over med-high heat.
• Add veal rolls and cook, turning frequently to brown on all sides.
• Reduce heat to low.
• Cover skillet and cook 10 minutes or til veal is fork tender.
• Remove from heat.
• Transfer rolls to a serving platter, removing toothpicks.
• Cover with foil and place in warm oven to keep hot.
• In small bowl, mix flour, pepper and water to make a smooth paste.
• Add flour mixture to drippings in skillet.
• Bring mixture to boiling over high heat, stirring constantly; reduce heat to low and simmer 3 minutes continually stirring.
• Add wine and simmer 1 minute longer.
• Remove veal rolls from oven, uncover, and pour sauce over veal rolls.
• Sprinkle with chopped parsley.
• Serve veal rolls with poppy seed noodles if desired.
• Poppy Seed Noodles:.
• Cook an 8 oz. pkg. of egg noodles til done, drain.
• Toss noodles with 1/4 cup melted butter and 1 Tbl. poppy seeds.
• Veal and noodles make 4 servings.