at, stirring every 10 minutes for about an hour, or until
Heat stock, Marsala, shallot and garlic in a pan over medium heat. Simmer for 15 mins, until reduced by one-third. Whisk in butter until melted. Add parsley and season to taste.
Coat veal in seasoned flour, shaking off excess. Heat oil in a frying pan on high. Cook veal for 1-2 mins each side, then pour Marsala sauce over veal.
Combine radicchio, arugula, lemon juice, olive oil and brown sugar in a bowl and season to taste. Serve veal with lemon wedges and salad.
Heat 1/2 the butter in a large frying pan over medium-high heat. Working in batches, cook veal to your liking. Remove from pan and cover to keep warm.
Add remaining butter to pan and cook shallots, stirring, until softened. Add flour and cook, stirring, for 2 mins. Stir in marsala. Bring to a boil then reduce heat and simmer for 2 mins. Add stock. Bring back to a boil then reduce heat and simmer for 4 mins, or until sauce is reduced by 1/2.
Serve veal topped with sauce.
Season veal with salt and pepper, then
Place the veal medallions between two sheets of
dredge both sides of the veal in flour, shake off extra
nto six pieces.
Coat veal with a mixture of:
Sprinkle the veal with salt and pepper.
Flour both sides.
Brown lightly in melted butter (both sides).
Meanwhile, dissolve bouillon cube in 1 cup hot water. Add sliced mushrooms to meat.
Add bouillon mix in pan.
Add the wine.
Blend well and cook on low heat 30 minutes.
Sauce will thicken as it cools.
Serve with spaghetti noodles and plain sauce (no meat) as a side dish and veal as your main dish on a separate serving dish.
Marinate veal cutlets in 1/4 cup of Marsala wine for 1 hour; remove from marinade and dust cutlets in flour.
In skillet, saute garlic in olive oil.
Over medium heat, add veal cutlets and brown on both sides.
Remove cutlets and keep warm.
Drain oil from skillet.
Add butter and remaining Marsala to skillet and cook to reduce.
Return cutlets to skillet, spooning Marsala sauce over them.
Season with salt and pepper as desired.
Serve sprinkled with chopped parsley or green onion.
Pound veal between pieces of waxed paper.
Coat veal with flour.
Heat butter in skillet until it sizzles.
Add veal and cook over high heat until brown on both sides.
Add mushrooms and saute briefly.
Add bouillon and Marsala and stir together for 1 minute.
Arrange veal on hot plate.
Pour pan juice over.
Garnish with parsley.
Serves 4.
Pound the veal lightly until thin.
Dredge with flour seasoned with salt and pepper.
Heat butter; add veal and brown on both sides.
Add Marsala and cook for 1 minute longer over heat. Transfer the meat to warm platter.
Add bouillon to the drippings and bring to a boil, then pour over veal.
Pound veal between 2 pieces waxed paper until thin.
Cut veal into serving pieces and coat each piece with flour.
Heat butter in skillet until it sizzles.
Add the veal and cook over high heat until browned on both sides.
Add sliced mushrooms and saute briefly.
Add beef bouillon and Marsala; swoosh everything around in pan and cook 1 minute longer.
br>Add the veal and cook on medium high for 2-3
Take veal and pound it round and out.
Roll veal in flour and dip into eggs.
Add oil to skillet and fry veal until brown. Remove veal and keep warm.
In another skillet, melt butter.
Then add wine and parsley.
Gently mix sauce until it starts to thicken, then add veal for 2 minutes.
Serve with pasta.
Serves 2.
Sprinkle the veal with salt and pepper.
mix flour,salt pepper on plate.
dredge veal and set aside.
heat butter and oil in saute pan,add veal, saute about 3 minutes per side, remove from pan add mushrooms and saute until browned, about 10 minutes, remove.
add marsala to deglaze pan, add chicken broth and reduce by half.
add veal and mushrooms to pan to heat through.
Pound the veal to 1/4\" thickness.
Pound veal.
Combine flour, salt and white pepper.
Dredge veal in flour mixture and dust off excess.
Heat in pan 1 ounce of the butter and 1 ounce of oil; saute veal until brown on both sides.
Remove from pan to warm platter.
To pan, add 1 ounce of the butter, sweet scallions, onion and mushrooms.
Deglaze pan with Marsala.
Reduce by 1/3.
Whisk in 2 ounces of butter.
Pour over the veal and serve.
do not burn).
Dip veal, one piece at a time