Italian Recipes Master this restaurant-quality Italian meal at home – Veal Marsala with mushrooms! #recipe #shorts October 31, 2024 4 Comments @MatthewCutolo 1 day ago Ingredients: Serves 4 1.5 lb thin veal scallopini (about 8) ⅓ cup of flour (for dredging) 4 tbsp olive oil (divided) 1 lb cremini or button mushrooms, sliced 2 cloves garlic (whole) ¾ cup Marsala wine 1 cup chicken stock 2 tbsp butter Salt and pepper Fresh parsley @MatthewCutolo 1 day ago Lightly coat each cutlet in flour, shaking off any excess. In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets in batches, cooking for about 2 minutes on each side until golden brown. Remove the veal and set it aside. In the same skillet, add the remaining olive oil Add the sliced mushrooms, the garlic and sauté until golden brown, about 5 minutes. Flavor with salt and pepper Pour in the Marsala wine and deglaze the bottom of the pan, scraping up any browned bits from the bottom of the skillet. Let the alcohol cook off and the marsala reduce by half Add the chicken broth and bring the sauce to a simmer. Return the veal cutlets to the skillet and spoon the sauce over them. Simmer for another 2-3 minutes, allowing the veal to heat through and the sauce to thicken up Remove from heat and add the butter and sprinkle with fresh chopped parsley @ashlabelle 20 hours ago This looks amazing 👌 @whcwcjecjecuecuw6654 20 hours ago alcoholics putting wine into everything thinking they can cookWrite A CommentYou must be logged in to post a comment.
@MatthewCutolo 1 day ago Ingredients: Serves 4 1.5 lb thin veal scallopini (about 8) ⅓ cup of flour (for dredging) 4 tbsp olive oil (divided) 1 lb cremini or button mushrooms, sliced 2 cloves garlic (whole) ¾ cup Marsala wine 1 cup chicken stock 2 tbsp butter Salt and pepper Fresh parsley
@MatthewCutolo 1 day ago Lightly coat each cutlet in flour, shaking off any excess. In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets in batches, cooking for about 2 minutes on each side until golden brown. Remove the veal and set it aside. In the same skillet, add the remaining olive oil Add the sliced mushrooms, the garlic and sauté until golden brown, about 5 minutes. Flavor with salt and pepper Pour in the Marsala wine and deglaze the bottom of the pan, scraping up any browned bits from the bottom of the skillet. Let the alcohol cook off and the marsala reduce by half Add the chicken broth and bring the sauce to a simmer. Return the veal cutlets to the skillet and spoon the sauce over them. Simmer for another 2-3 minutes, allowing the veal to heat through and the sauce to thicken up Remove from heat and add the butter and sprinkle with fresh chopped parsley
4 Comments
Ingredients: Serves 4
1.5 lb thin veal scallopini (about 8)
⅓ cup of flour (for dredging)
4 tbsp olive oil (divided)
1 lb cremini or button mushrooms, sliced
2 cloves garlic (whole)
¾ cup Marsala wine
1 cup chicken stock
2 tbsp butter
Salt and pepper
Fresh parsley
Lightly coat each cutlet in flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat.
Add the veal cutlets in batches, cooking for about 2 minutes on each side until golden brown.
Remove the veal and set it aside.
In the same skillet, add the remaining olive oil
Add the sliced mushrooms, the garlic and sauté until golden brown, about 5 minutes. Flavor with salt and pepper
Pour in the Marsala wine and deglaze the bottom of the pan, scraping up any browned bits from the bottom of the skillet.
Let the alcohol cook off and the marsala reduce by half
Add the chicken broth and bring the sauce to a simmer.
Return the veal cutlets to the skillet and spoon the sauce over them.
Simmer for another 2-3 minutes, allowing the veal to heat through and the sauce to thicken up
Remove from heat and add the butter and sprinkle with fresh chopped parsley
This looks amazing 👌
alcoholics putting wine into everything thinking they can cook