Easy Veal Marsala Recipes

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VEAL MARSALA

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Veal Marsala image

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.

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

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



Classic Veal Marsala image

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

2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter

EASY VEAL MARSALA

Make and share this Easy Veal Marsala recipe from Food.com.

Provided by Auntie Jan

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9



Easy Veal Marsala image

Steps:

  • Heat oil in large pan over medium-high heat.
  • When the oil is hot, dredge both sides of the veal in flour, shake off extra and place in pan.
  • Add the mushrooms and saute veal and mushrooms until veal is lightly browned on both sides, drain oil and return to heat.
  • Turn the heat to high, add the Marsala wine, and scrape loose all the little browned bits.
  • Add butter and vegetable broth and sprinkle with a little flour to thicken sauce.
  • Cook until until the liquid is reduced by half. Transfer the veal to warm serving plates, pour sauce over them and serve over noodles if desired.

Nutrition Facts : Calories 727.9, Fat 39.2, SaturatedFat 11.1, Cholesterol 30.5, Sodium 103.4, Carbohydrate 35.6, Fiber 2, Sugar 4.3, Protein 7.1

2 boneless veal steaks, pounded thin
1/2 lb mushroom, sliced
1/4 cup olive oil
1/2 cup vegetable broth
1/2 cup marsala wine
2 tablespoons butter
1/2 cup flour, to dust veal with
salt and pepper, to your taste
noodles (optional)

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



Veal Marsala image

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

2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

LIGHT VEAL MARSALA

from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic mashed potatoes.

Provided by jenpalombi

Categories     Veal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Light Veal Marsala image

Steps:

  • 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.
  • Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.

Nutrition Facts : Calories 225.4, Fat 6.5, SaturatedFat 3.2, Cholesterol 96.1, Sodium 453.6, Carbohydrate 8, Fiber 0.4, Sugar 0.6, Protein 27

1 lb veal scallopini
1/4 cup all-purpose flour, divided
2/3 cup beef consomme
1 tablespoon butter
1/2 cup dry marsala wine
1 cup mushroom, sliced
1/4 teaspoon salt
1 tablespoon fresh parsley, chopped

30-MINUTE VEAL MARSALA

This classic dish has incredible flavor plus in less than 30 minutes, you can enjoy it! VIDEO https://youtu.be/kCo0zRxapnQ

Provided by CLUBFOODY

Categories     Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20



30-Minute Veal Marsala image

Steps:

  • Preheat oven to 170ºF.
  • Season the flour with paprika, salt, and pepper; stir to combine and set aside. Just before cooking, dredge the cutlets on both sides with flour and shake to remove any excess.
  • In a large skillet over medium-high heat, add oil and 1 tablespoons butter. When it gets hot, add veal and cook until golden, about 1 to 1 ½ minutes per side. Place them on a baking sheet and transfer to the preheated oven to keep them warm.
  • Reduce the heat to medium and add the remaining 2 tablespoons butter to the skillet before adding the mushrooms; season with pepper. Cook until soft, 5 minutes. Add shallots and garlic; sauté for only one minute.
  • Add Marsala wine and broth, scraping the bottom of the pan to dislodge any brown bits. Increase the heat to medium-high and bring the mixture to a boil. Return the heat to medium and cook until the liquid is reduced by half, about 5 minutes.
  • Add heavy cream, rosemary and thyme; stir well. Return the cutlets to the skillet and spoon the sauce over; cook for 2 minutes. When serving, sprinkle on fresh chopped parsley. Serve with linguine or fettuccine.
  • FETTUCCINE:.
  • After the noodles are cooked and drained, add some butter and a ¼ cup of Parmesan cheese. Stir well before adding the remaining ¼ cup of cheese and some fresh chopped parsley.

Nutrition Facts : Calories 697.2, Fat 33.5, SaturatedFat 16.5, Cholesterol 123.4, Sodium 503.4, Carbohydrate 57, Fiber 3, Sugar 3.6, Protein 17.3

4 veal cutlets, pound it down (about 1 1/2 lbs.)
2 tablespoons unbleached all-purpose flour (or as needed)
1/8 teaspoon smoked paprika
1/4 teaspoon sea salt (to taste)
1/2 teaspoon black pepper (to taste )
2 tablespoons olive oil
3 tablespoons butter, divided
3 cups assorted mushrooms, sliced
2 tablespoons shallots, finely chopped
2 large garlic cloves, pressed
1/2 cup marsala wine
1/2 cup low sodium chicken broth
1/4 cup heavy cream
1/2 teaspoon dried rosemary, chopped
1/2 teaspoon dried thyme leaves, chopped
1/2 tablespoon parsley, chopped (for garnish)
9 ounces fettuccine, cooked according to package directions (substitute egg noodles)
2 tablespoons butter
1/2 cup parmesan cheese, grated
1 tablespoon parsley, chopped

VEAL MARSALA

Categories     Beef     Mushroom     Sauté     Veal     Marsala     Spring     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14



Veal Marsala image

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).

3 tablespoons unsalted butter
1 pound mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pound veal cutlets (also called scallopini; 1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace*
Accompaniment: egg fettuccine tossed with butter

VEAL MARSALA

Categories     Sauce     Side     Dinner     Veal     Marsala     Simmer

Yield 4 main-course servings

Number Of Ingredients 11



Veal Marsala image

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.

8 veal cutlets (about 3 ounces each)
1 1/4 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, minced
4 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
1 sprig of fresh rosemary
3/4 cup reduced-sodium chicken broth

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