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George Magrey Sr ( wrote: : 1 pound boneless veal cut thin for scaloppine : 3 tablespoons flour seasoned with pepper : 4 tablespoons butter : 1/2 pound fresh mushrooms,sliced : 2 tablespoons beef bouillon : 1/2 cup marsala : fresh parsley for garnish : Put the veal between 2

Posted By: Gladys/PR Date: September 25th 2002 Board: Daily Recipe Swap at RecipeLink Veal Marsala (4 servings) 1 lb Boneless veal cutlets, Pounded thin 1/4 c Flour 3 tb Butter or margarine 1/2 tsp Salt Dash pepper 1 1/2 c Thinly sliced mushrooms 2 tb Butter or margarine 2 tb Flour 1/2 c Marsala

1/3 stick butter 6 mushrooms, sliced Sea salt Fresh ground black pepper 4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor) 1/2 teaspoon all-purpose flour, plus extra for dusting veal 1/2 pound thinly cut veal 2 tablespoons olive oil 2 teaspoons chopped

Instructions: Slice veal into 2 x 1/2"" strips. In sturdy plastic bag,place veal and 1/4 cup flour. Shake to coat evenly. In electric skillet,melt 3 tbsp. butter with heat control set at 325 degrees. When butter is bubbly,add veal strips. Saute quickly just until all sides are brown.

Heat oil in a saute pan. Working in batches if necessary, season veal with salt and pepper, dredge in flour seasoned with Bayou Blast, and saute immediately. Sear both sides, remove and keep warm. To pan add shallots and mushrooms and toss and cook 3 minutes. Add Marsala and CAREFULLY ignite with a

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).
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Veal Marsala Recipes