does anyone know a good recipe for veal Marsala?

Question

i tried it at a resteraunt and i wanna know how to make it =)

Answer 1

VEAL MARSALA
Makes 4 servings.

click photo to enlarge
3 tablespoons unsalted butter
1 lb mushrooms, quartered
1 large garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 lb veal cutlets (also called scallopini; 1/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1 1/2 tablespoons olive oil
1/3 cup all-purpose flour
2/3 cup sweet Marsala wine
1 cup beef or veal demiglace*

Accompaniment: egg fettuccine tossed with butter

Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.

Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.

Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.

Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.

* We use Demi-Glace Gold, available in specialty foods shops, some supermarkets, and by mail order from More Than Gourmet (800-860-9385) or the demiglace/brown sauce from Citarella (212-874-0383).

Answer 2

Veal Scaloppine with Marsala

Serving Size : 2
Better Homes and Gardens
Start to Finish: 25 min.

1-1/2 cups fresh mushrooms, quartered, halved, or sliced
1/4 cup sliced green onion
4 teaspoons margarine or butter
8 ounces veal leg round steak or sirloin steak or 2 skinless, boneless chicken
breast halves
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry Marsala or dry sherry
1/4 cup chicken broth
1 tablespoon snipped fresh parsley

1. In a 12-inch skillet cook mushrooms and green onion in 2 teaspoons of the hot
margarine or butter for 4 to 5 minutes or until tender. Remove from skillet; set aside.
2. Meanwhile, cut veal into 2 serving-size pieces. Place one piece of veal or one chicken breast between 2 sheets of clear plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Repeat with remaining veal or chicken.
3. Sprinkle meat with salt and pepper. In the same skillet cook veal or chicken in the remaining hot margarine or butter over medium-high heat about 1 minute on each side or until light brown. Transfer to warm dinner plates; keep warm.
4. Add Marsala or sherry and chicken broth to drippings in skillet. Bring to boiling; boil gently, uncovered, about 1 minute, scraping up any browned bits. Return mushroom mixture to skillet; add parsley. Heat through.
5. To serve, spoon the mushroom mixture over meat. Serve immediately.

Note: Double this recipe to serve 4, but cook the meat half at a time.

http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=36934
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Veal Marsala
Serving Size : 4

1 pound veal scaloppine
1/4 cup all-purpose flour -- divided
2/3 cup beef consomme
1 tablespoon butter
1/2 cup dry Marsala wine
1 cup sliced mushrooms
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consomme, stirring with a whisk; set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add veal; cook 11/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

Add wine to pan, scraping pan to loosen browned bits. Add consomme mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.

Cooking Light?

Answer 3

www.cooks.com helps me alot