SCALOPPINE AL MARSALA
Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.
Provided by saretta
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 9 g, Cholesterol 119.5 mg, Fat 13.4 g, Fiber 0.1 g, Protein 22.1 g, SaturatedFat 5.3 g, Sodium 150.2 mg, Sugar 2.4 g
ITALIAN RICE AND PEAS
This rice is a little moister than most rice dishes. It goes well with other veggies. It is a speciality of Venice
Provided by Bergy
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 oz of butter in a saucepan.
- Add chopped onion and celery, cook until just translucent.
- Add rice, cook a few minutes more, stirring to coat the rice with butter.
- Add wine, 1 cup of boiling water and crumbled stock cubes.
- Bring to a boil, add peas.
- Reduce heat, simmer uncovered until the water has evaporated.
- Add another cup of boiling water, cook until evaporated.
- Add the final cup of boiling water.
- Keep cooking until the water is almost absorbed.
- Overall cooking time is about 20 minutes.
- Stir in the Parmesan cheese and 1 oz butter.
- Add salt& pepper to taste.
Nutrition Facts : Calories 455.7, Fat 19, SaturatedFat 11.6, Cholesterol 48.2, Sodium 792, Carbohydrate 53.7, Fiber 9.7, Sugar 11.4, Protein 13.3
PARMESAN PEAS 'N' RICE
Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS
Adapted from a 1980 magazine recipe. Veal coated with a Parmesan breading and sauteed in butter, topped with a mellow wine sauce. Serve with rice and peas. I have a feeling this is not diet food!
Provided by Oolala
Categories Veal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare rice according to directions on the rice label; when done, gently stir in the butter and the peas.
- Keep warm.
- Pound each piece of veal to 1/8" thickness on a cutting board with a meat mallet and then trim into 4" X 2" pieces.
- In a pie plate, beat the milk and the egg together.
- In a shallow bowl or on waxed paper, combine the bread crumbs, Parmesan cheese, salt and pepper.
- Dip the meat into the egg mixture and then coat with the crumb mixture.
- In a 12" skillet, over medium high heat, melt 2 tablespoons butter.
- Cook the garlic and 1/3 of the veal until it is lightly browned; remove to a platter; keep warm.
- Repeat with remaining meat, using a 1/2 cup of butter in all.
- In a cup, mix the water with the flour.
- Discard the garlic from the skillet and melt the remaining butter in the same pan.
- Add the water and flour mixture, Marsala, parsley and bouillon.
- Cook, stirring, until thickened and pour over the meat; serve with the rice and peas.
Nutrition Facts : Calories 935.9, Fat 38.2, SaturatedFat 20.9, Cholesterol 337.8, Sodium 1271.3, Carbohydrate 51.8, Fiber 3.7, Sugar 4.9, Protein 74.7
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.
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
Make and share this Veal Scaloppine With Marsala For Two recipe from Food.com.
Provided by MizzNezz
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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 WITH MUSHROOMS
Make and share this Veal Scaloppine With Mushrooms recipe from Food.com.
Provided by Chef at Large
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut veal into serving size pieces.
- Mix flour and salt together in a bag and shake with the veal to coat.
- Saute in butter.
- Remove veal and set aside.
- Saute garlic and mushrooms; add lemon juice, chicken broth and wine. Add veal, cover and simmer over medium heat for 20 minutes.
- Serve with rice or pasta.
VEAL SCALOPPINE ALLA MARSALA
Make and share this Veal Scaloppine Alla Marsala recipe from Food.com.
Provided by lazyme
Categories Veal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 659.4, Fat 35.1, SaturatedFat 19.4, Cholesterol 201.6, Sodium 318, Carbohydrate 17.5, Fiber 2, Sugar 2.9, Protein 37.5
VEAL PARMESAN
A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Veal cutlets are the standard.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
- Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 70 grams, Carbohydrate 39 grams, Fat 99 grams, Fiber 5 grams, Protein 54 grams, SaturatedFat 23 grams, Sodium 1661 milligrams, Sugar 9 grams, TransFat 0 grams
ROMAN VEAL SCALOPPINE
another quick easy delicious veal dish. my butcher got 10 scallops to a pound for me, so this was inexpensive as well. serve over pasta with the sauce.
Provided by chia2160
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees.
- Put 2 tablespoons olive oil in a medium saucepan over medium heat; add garlic and, when it sizzles, tomatoes and salt and pepper.
- Cook, stirring occasionally, until tomatoes break down, about 10 minutes, then add olives, and turn heat to low.
- Put about 3 tablespoons olive oil in a large skillet, preferably nonstick, over medium-high heat.
- Sprinkle veal with salt and pepper, then dredge it in flour.
- Sauté as many slices as will comfortably fit in skillet, just until brown on both sides, 5 minutes or less.
- Remove to a plate, and keep warm in oven while sautéing remaining slices.
- Taste sauce, and adjust seasoning; spoon it over veal slices, and arrange lemon on top.
- Sprinkle with parsley, and serve.
VEAL OR CHICKEN SCALOPPINE MARSALA
This recipe is from a Sicilian cooking site. To make Scaloppine with lemon, substitute the Marsala with the juice of a lemon. Boiled or mashed potatoes are preferred companions to Scaloppine Marsala
Provided by Lavender Lynn
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
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 WITH GRAPES AND MUSHROOMS
Tender veal in a mushroom Marsala gravy.With grapes to show that the wine is in this dish and the grapes giving a nice freshness. The mushrooms and grapes make the veal go a bit farther keeping the cost down withor losing any flavor!
Provided by Rita1652
Categories Veal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season veal with salt and pepper.
- Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture.
- In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once.
- Remove from pan and keep warm.
- Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute.
- Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well.
- Add beef stock, bring to boil and simmer 2 to 3 minutes.
- Return meat and any accumulated juices to the pan.
- Reheat 1 to 2 minutes.
- Toss in the grapes just to coat.
- Serve veal topped with sauce and mushrooms and grapes.
Nutrition Facts : Calories 452.3, Fat 21.1, SaturatedFat 7, Cholesterol 103.2, Sodium 752.6, Carbohydrate 21.3, Fiber 1.7, Sugar 7.4, Protein 27
VEAL PARMESAN
This is one of my favorite recipes. When you go to the store, don't purchase the veal scaloppini in the case, as it is too thin. Ask the butcher to slice 2 large veal cutlets from the veal top round 1/2" thick, and to tenderize them for you. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Veal
Time 2h20m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- DIRECTIONS FOR MARINARA SAUCE:.
- Empty crushed tomatoes, tomato paste and olive oil into pot.
- Slice the cloves of garlic crosswise into halves or thirds and dump them into pot.
- Slice shallot and dump into pot.
- Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon.
- Do not strain, as the pulp adds to make this a thick and wonderful sauce.
- Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout.
- Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
- Remove from heat and give it one last stir.
- DIRECTIONS FOR VEAL:.
- Preheat oven to 350 degrees F.
- Mix the beaten eggs in a bowl.
- Pour flour into a large plate and also the bread crumbs into another large plate.
- Pat the veal cutlets dry with paper towel.
- Dip the veal cutlets into the flour, covering both sides, then into the egg batter, covering both sides, and then dip into the bread crumbs, again making sure to cover both sides.
- Place the veal cutlets into large skillet with olive oil. MAKE SURE THE SKILLET AND OIL IS EXTREMELY HOT before you place the veal cutlets into the skillet. Sprinkle pepper to taste. Brown until golden brown on both sides.
- Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
- Place half of the Marinara sauce into baking dish.
- Place the veal cutlets into the baking dish over the sauce.
- Cover the veal cutlets with the remaining half of sauce, and then cover with both cheeses.
- Place into preheated 350 degree oven until the cheese melts and bubbles (about 10 to 15 minutes). Remove from oven and serve.
- NOTE: If you want to also serve Spaghetti as a side dish, double the ingredients for the Marinara sauce and reserve half of the sauce for the top of the spaghetti.
Nutrition Facts : Calories 2301.9, Fat 114.5, SaturatedFat 47.8, Cholesterol 378.6, Sodium 9138.5, Carbohydrate 233, Fiber 24.2, Sugar 97.5, Protein 98.5
More about "parmesan veal scaloppine marsala with rice and peas recipes"
VEAL MARSALA (SCALOPPINE AL MARSALA) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
5/5 (4)Calories 418 per servingCategory Main Course
- Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.
- Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through, you’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.
- Add the butter to the pan, once melted add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.
- Add the garlic and fry for 1 more minute. Add the marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.
VEAL PARMESAN RECIPE – SCALOPPINE ALLA PARMIGIANA
From recipeflow.com
VEAL MARSALA WITH MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST VEAL MARSALA RECIPE - HOW TO MAKE VEAL MARSALA - DELISH
From delish.com
PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS …
From tfrecipes.com
PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS FOOD
From topnaturalrecipes.com
PARMESAN VEAL SCALOPPINE MARSALA WITH RICE AND PEAS
From lunchlee.com
VEAL MARSALA SCALOPPINE - RECIPE GIRL®
From recipegirl.com
VEAL SCALOPPINE WITH MARSALA | BETTER HOMES & GARDENS
From bhg.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #side-dishes #beef #eggs-dairy #rice #easy #european #dinner-party #holiday-event #romantic #italian #stove-top #dietary #low-carb #veal #low-in-something #meat #pasta-rice-and-grains #long-grain-rice #taste-mood #equipment #presentation
You'll also love