Mushroomvealmarsala Recipes

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.

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.

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.

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.

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.

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.