Lindas Veal Marsala Recipes

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.

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 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.

LINDA'S VEAL MARSALA

Steps:

• Sprinkle the veal with salt and pepper.
• Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
• Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
• 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 T. of oil to the skillet.
• Add the shallot and garlic.
• Sauté until fragrant, about 30 secs.
• Add 1 T. of the olive oil, if necessary.
• Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
• Season with salt.
• Add the Marsala.
• Simmer until the Marsala reduces by 1/2, about 2 minutes.
• Add the broth, and the rosemary leaves.
• Simmer until reduced by 1/2, 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 T. of butter into the sauce.
• Season the sauce with salt and pepper, to taste.
• Put on a serving dish, and spoon sauce over the veal.
• Serve.
• To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
• If desired, slightly thicken the sauce with the corn starch and water mixture.