Veal Marsala (Scaloppine al Marsala)
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Veal Marsala is an Italian-American classic, veal cutlets in a rich and flavourful sauce made with Marsala wine, mushrooms and parsley. Super comforting and easy to make, serve it with mashed potatoes and green beans.
Ingredients
8 veal cutlets
¼ cup flour for dredging
2 tbsp butter 30g
2.5 cups Crimini mushrooms sliced (170g) aka chestnut mushrooms UK
2 cloves garlic finely chopped
1.5 cups chicken stock low sodium (375ml)
½ cup Marsala wine 125ml
1-2 tbsp fresh parsley finely chopped
2-3 tbsp olive oil
Salt and pepper
Instructions
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.
Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.
Serve the veal with a sprinkling of freshly chopped parsley.
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Veal Marsala | A Classic Italian Dish Anyone Can Make
I first had this dish as a kid in a diner here in New Jersey - from the start, I was hooked! The secret to this classic Italian-American dish is the sauce . Veal Marsala is the marriage of thin veal cutlets and a rich, savory sauce made with Marsala wine and mushrooms. It can also be made with chicken or pork. This recipe is easier than you think and is a great dinner any day of the week.
=== ???????????? RECIPE ===
INGREDIENTS
2 pounds (907 g) veal cutlets
Kosher salt
Freshly ground black pepper
All purpose flour
1 tablespoon extra-virgin olive oil
3 tablespoons butter
1 shallot, chopped finely
8 ounces (56 g) mushrooms, sliced
2 cloves garlic, minced
3/4 cup (177 ml) dry marsala wine
3/4 cup (177 ml) low-sodium beef broth
1/2 cup (118 ml) heavy cream
2 teaspoons freshly chopped rosemary
1 teaspoon fresh thyme leaves
Freshly chopped parsley, for serving
Season the flour with salt and pepper. In a large skillet over medium heat, heat oil. Once the oil is hot, dredge the cutlets in the flour. Cook veal until golden, about 1 minute per side. Remove from pan and keep warm on a plate.
To same skillet over medium heat, melt butter. Add shallots and mushrooms and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper. Add wine and broth and scrape up any bits off bottom of pan. Bring to a boil and reduce heat and let simmer until reduced by half. Add heavy cream, rosemary, and thyme and return to a simmer.
Return veal to skillet and spoon sauce over. Continue to simmer until heated through, no more than 2 minutes. Garnish with parsley before serving.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:36 - Welcome to Let's Celebrate TV
01:29 - Cooking the Veal
03:49 - Cooking the Mushrooms
05:46 - Wine and Cream Sauce
08:18 - Combing the Sauce and Veal
08:54 - Tasting and Recipe Recap
09:56 - Social Media & Video Recommendations
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Veal Marsala
This is a version of the classic Veal Marsala. This veal dish is done and ready to be served in a quick 30 minutes. Its simple, easy and delivers taste that will have the dinner table silent in classic appreciation.
Ingredients:
1 ½ lbs veal cutlets, cut 1/8” to 1/4” thick
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground white pepper
5 Tablespoons butter (divided)
12 ounces, mushrooms, thinly sliced (about 3 cups)
1 ½ teaspoons minced garlic
2 ½ teaspoons minced fresh sage leaves
1 ½ cups Marsala or Chardonnay
1 teaspoon finely chopped fresh parsley
1/4 teaspoon salt
Get the full recipe at Veal.org:
#beeffarmersandranchers #discoverveal #veal #recipes
My Famous Chicken Marsala | Chef Jean-Pierre
Hello There Friends, One of the most HIGHLY requested Recipes that have ever been seen in the comments, has been Chicken Marsala. Today friends, I will teach you a recipe that Trumps all other! The secret is in the Fantastic Sauce. Try this Recipe and let me know how you did!
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Creamy Chicken Marsala Recipe - 30 Minute Dinner
A restaurant-quality Chicken Marsala you can make right from the comfort of your own kitchen. This recipe features pan-fried chicken topped with a creamy and savory marsala sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHICKEN MARSALA INGREDIENTS:
►1 1/4 lbs chicken breast (2 large), or chicken tenders
►1/2 tsp salt or to taste
►1/4 tsp black pepper or to taste
►1/4 cup all-purpose flour for dredging
►2 Tbsp olive oil
►1 Tbsp unsalted butter
►8 oz brown button mushrooms halved or thickly sliced if very large
►1/2 tsp onion powder
►2 garlic cloves minced
►3/4 cup dry marsala wine (not sweet)
►3/4 cup chicken stock reduced-sodium
►1/2 cup heavy whipping cream
►2 Tbsp parsley finely chopped
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Guy Fieri's Chicken Marsala with Mushrooms | Guy's Big Bite | Food Network
Sometimes it's allllll about the sauce! Guy's earthy marsala mushroom sauce is all the rage for his chicken that's finished in a wood-fired oven!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Marsala with Mushrooms
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 servings
Ingredients
One 4- to 5-pound chicken (organic and free range, if possible), cut into 10 pieces
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons canola or vegetable oil
4 cups sliced white button mushrooms
2 cloves garlic, minced
1/2 medium onion, finely diced
1 tablespoon tomato paste
3 sprigs fresh thyme
1 cup dry marsala
1 1/2 cups low-sodium chicken broth
4 tablespoons unsalted butter, chilled, cut into cubes
Juice of 1/2 lemon
2 to 3 tablespoons chopped fresh Italian parsley
Chardonnay, for serving
Directions
Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.
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Guy Fieri's Chicken Marsala with Mushrooms | Guy's Big Bite | Food Network