Veal Marsala With Spaghetti Recipes

VEAL MARSALA WITH EGG FETTUCCINI

Steps:

• Season veal with salt and pepper. Place a large piece of plastic food wrap on a cutting board or work surface. Arrange veal between cutlets on the plastic wrap. Cover veal with additional plastic wrap and a sheet of waxed paper. Gently pound out veal with meat mallet or a small, heavy frying pan. Fold veal up in its plastic and waxed paper wrapper and set aside.
• Preheat a large skillet over medium high heat. Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock. Place a large platter over low heat on the burner adjacent to your veal pan. Warm it, then turn off the heat.
• Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8. If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal.
• Dredge the veal lightly in flour. Saute cutlets in a single layer 2 minutes on each side. For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Transfer cooked cutlets to the warm serving platter. If you have a 12 to 14-inch skillet, you should be able to make just 2 batches. Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet. Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper. Saute the shallots and mushrooms for 5 minutes. Add Marsala to the pan and bring up pan drippings. Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce. Spoon mushrooms and Marsala down over the veal. Return the pan to the stove. Add remaining extra-virgin oil, butter and remaining shallots to the skillet. Cook shallots 1 to 2 minutes. Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan. Toss fettuccini with broth and butter and season with salt and chopped parsley. Transfer pasta to a serving dish and serve with warm veal Marsala.

VEAL MARSALA

Steps:

• Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
• To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.

CHICKEN MARSALA WITH PASTA

Steps:

• In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY

Steps:

• Heat a large pot over medium-high heat.
• Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
• Cook until chicken is no longer pink. Remove and set aside.
• Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
• Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
• *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
• Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
• When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
• Garnish with fresh parsley.
• Enjoy!

VEAL MARSALA

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.

CLASSIC VEAL MARSALA

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.