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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Copyright 2003, Daisuke Utagawa, All Rights Reserved
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chia
a light dish, serve it with pasta
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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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501 Delicious Heart Healthy Recipes, Oxmoor House 2001
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Ana Kelly, Oxmoor House Healthy Eating Collection, Oxmoor House 2006
Prep: 19 minutes; Cook: 17 minutesSweet Marsala wine from Sicily adds a signature rich, smoky flavor to this classic dish. Look for very thin scallops (slices) of boneless veal, sometimes labeled as veal scaloppine; these are the most tender. If the thinner scallops are not available, place thicker veal cutlets in a large heavy-duty zip-top plastic bag or between two sheets of heavy-duty plastic wrap, and flatten to a 1/8-inch thickness using a meat mallet or rolling pin. Also try this recipe with chicken breasts or pork cutlets.
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Giada De Laurentiis
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