Andrew Zimmern Cooks: Veal Marsala
This traditional veal marsala recipe with mushrooms is a stunning autumnal dish that comes together quickly. I prefer to use bone-in veal chops instead of boneless cuts from the leg because they tend to overcook and dry out. If you don’t want to use veal, this mushroom and marsala sauce pairs well with chicken thighs or pork chops.
Get the recipe here:
Veal Marsala: Vitello Al Marsala, Super Fast & Easy & Oh So Delicious (e34)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everyone's grandma), effortlessly whips up veal marsala. Your family will love this easy, absolutely aromatic, and delicious one-pan wonder!
Ingredients:
- 6 veal cutlets
- 1/4 cup olive oil to coat pan
- 1/2 cup all-purpose flour for dredging
- 2 cups sliced mushrooms (of your preference)
- 1/2 cup diced onion
- 2 minced garlic cloves
- 1 cup Marsala
- 1 cup chicken stock
- 2 tablespoons of butter
- Italian parsley
- salt and pepper to taste
This show-stopper is super easy to whip up, as you can see.
If your butcher has already tenderized the veal, you can skip the step of further thinning it out in between sheets of cellophane wrap.
Then dredge the veal in seasoned flour and fry immediately in hot olive oil. You only need enough oil to coat the base. The veal is thin and only requires not quite one minute on each side.
Remove the veal from the pan and add 2 cups of mushrooms. Sautee and then add in the onions and garlic. Once they've cooked down, add the cup of Marsala.
Nonna also adds in a cup of chicken stock and 2 tablespoons of butter to enhance the richness and allows the sauce to reduce.
Once complete, she sprinkles in Italian parsley and adds back the veal, and allows it to cook a couple more minutes. She transfers the veal to a presentation platter and tops with more Italian parsley.
Buon appetito!
Contact Details:
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Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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HOW TO MAKE DELICIOUS VEAL MARSALA
Chef Gellas at The International Culinary School at The Art Institute of Virginia Beach, a branch of The Art Institute of Atlanta, shows us how to prepare delicious Veal Marsala. It is an easy to follow video and a delicious meal for saute preparation. Video by The Restaurant Channel 757-430-9189.
Chicken Marsala Milanese - Crispy Cutlets with Mushroom Sauce - Food Wishes
I’ve wanted to do an updated chicken Marsala video for quite a while now, but it was brought to my attention that I’ve never posted a video for chicken Milanese, so I decided to mash up these two iconic dishes, and I couldn’t have been happier with the results. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Marsala Milanese, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Italian Grandma Makes Chicken Marsala
CHICKEN MARSALA:
1 ½ lb. Chicken Breast (Chicken Tenders)
1 cup Flour + 1 tsp Salt + ½ tsp Black Pepper
Olive Oil
2 Tbsp Butter
1 clove Garlic, halved
1 lb. Baby Bella Mushrooms (Cremini)
½ cup Shallots, chopped
4 cloves Garlic, minced
1 cup Marsala Wine, sweet
2 cups Chicken Broth
1 Tbsp Butter mixed with 1 Tbsp Flour
Fresh Parsley, chopped
Salt & Black Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Veal Marsala
Vittorio Paone of Salvatore's Restaurant demonstrates a classic Italian favorite: veal marsala. This one-pan wonder is easier to make than you think. Chef Vittorio puts it simply by saying that Italian cooking has very few ingredients, but the quality of those ingredients is very important. So, round up the usual suspects for this dish: veal, marsala wine, and of course mushrooms. Let Vittorio show you how easy and quickly you can prepare dinner for two!