Top Rated Veal Marsala Recipes

Veal Marsala recipe. Ready In: 30 min. Makes 6 servings 51 per serving Ingredients: veal scaloppine, salt, black pepper, butter, beef stock, marsala wine
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www.epicurean.com
Combine first 3 ingredients. Dredge veal in flour mixture; saute in butter 1 to 2 minutes on each side. (Do 1/3 to 1/2 at a time). Place on serving platter; keep warm. Add wine to skillet, scraping bottom to loosen browned particles. Cook until ...
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www.epicurean.com
In skillet place 2 teaspoons of margarine cook mushrooms and green onion over med heat. Saute for 2 minutes, add minced garlic cook another 3 minutes, stirring to prevent scorching. Remove from heat,put into bowl,and set aside. Wipe veal with wet ...
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Anonymous
Ingredients: 1 tablespoon oil 1 cup Marsala wine 1 pound veal scallops - (abt 1/8" thick) All-purpose flour seasoned with salt and pepper for dredging the veal 1 1/3 cup chicken broth Dredge the veal in the seasoned flour, shaking off the excess.In ...
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Copyright 2003, Daisuke Utagawa, All Rights Reserved
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chia
a light dish, serve it with pasta
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karron
Ingredients: Veal - pounded 1 1/2 tsp all-purpose flour 1 1/2 tbs olive oil Ground Black Pepper 2 tsp butter 3 shallots, chopped 8 large mushrooms, sliced 1/3 cup marsala or red wine 1/3 cup chicken stock or broth 1/3 chopped fresh parsley Lightly ...
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kbartell
Ingredients: * 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 ...
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Christine
Veal cutlets are pounded thin, breaded and cooked in a skillet with butter, mushrooms and Marsala wine -- simple and elegant.
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Emeril Lagasse
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Cooking Light JANUARY 2003
Veal scaloppine is a superthin veal cutlet. Here, it's dredged in flour then sautéed. Serve over egg noodles or a blend of white and wild rice.
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