Veal Escalopes in Marsala Sauce recipe
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- Meat and poultry
A simple, yet incredibly delicious dish that's quick and easy to make. Serve with mashed potatoes, rice or pasta.
118 people made this
- 900g veal escalopes
- 4 tablespoons plain flour
- 1/2 teaspoon seasoning salt
- 110g butter
- 2 tablespoons olive oil
- 350g fresh mushrooms, quartered
- 4 tablespoons Marsala wine
MethodPrep:10min ›Cook:20min ›Extra time:15min marinating › Ready in:45min
- Place meat on a solid, level surface or between sheets of greaseproof paper and pound thinly with a mallet or moistened cleaver.
- In shallow dish, combine flour and seasoning salt. Dredge escalopes in flour mixture and let rest 15 minutes on wire rack.
- In a large frying pan over medium-high heat, melt butter with oil. Cook floured escalopes on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
- Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
Reviews & ratingsAverage global rating:(116)
Reviews in English (85)
I have been making this recipe for years and realized I should write a review. I use it with veal or chicken and pretty much follow the recipe. It is absolutely one of my most favorite recipes. I do, however, use 1/2 cup of marsala wine. I also remove the chicken/veal from the pan once browned. I then introduce the mushrooms, let them cook down and add the marsala wine. Once the wine comes to a boil, I put the chicken/veal back in the pan, spoon the mushrooms and wine over the meat, cover and simmer so that everything combines.-25 Oct 2010
I thought the sauce was absolutely fabulous. Can't go wrong with wine and cream sauce. I think I selected the wrong cut of veal. Please give input on the selection of veal. I selected creamed spinach to accompany the dinner as well as a seasoned butter rice. Boyfriend loved it. I have tried several of "Christines" dishes and she is a great resource. Signing off Lori...-12 Feb 2002
This is a staple recipe in my house. I make it for my husband and I, as much as I make it for dinner guests. It's easy to make and delicious! I usually add a few spices to the flouring, ie. pepper, garlic, etc., but other than that, I follow the recipe. Bon apetit!-23 Sep 2007
There is a little trattoria that Michael and I go to in Waterloo called La Barca and whenever I go, I always have this dish, served with a portion of Spaghetti with Ragù.
I absolutely love this combination with the veal drenched in lemon juice. Otherwise, sautéed potatoes and a green salad which includes rocket would be good.
This recipe is from The Delia Collection: Italian. Serves 6
Pat the scaloppine dry with paper towels and season them with salt and freshly ground black pepper on both sides.
Dust them lightly with flour, shaking off any excess.
Heat a tablespoon of butter and tablespoon of olive oil in a frying pan over medium-high heat. When the butter foams, add the scaloppine.
Cook the scaloppine about a minute per side, until they are golden. Do not overcook them, as they will become dry and tough if you do.
It is best to use heat that is high enough to brown the scaloppine quickly, but not so high as to burn the butter.
Set the scaloppine aside. The carry-over heat will cook them to the center.
Add a minced shallot or clove of garlic to the fat that remains in the frying pan. (Note that I copied Nadia’s use of a shallot here, which is a bit of a French influence on this Italian dish. Italians would be more inclined to use garlic.)
Stir for a minute, then add 250 grams of thickly sliced mushrooms.
Stir over medium heat until the mushrooms start to release their liquid.
Deglaze with 120 ml of Marsala.
Simmer, stirring, until the Marsala has been reduced by half.
Add a tablespoon of thyme leaves and a tablespoon of cold butter, cut into small pieces, and stir until the butter has melted.
Now return the scaloppine to the pan.
Baste them with the sauce and cook over low heat for a minute or so until they have heated through.
Serve the scaloppine with the mushrooms on preheated plates. I served mashed potatoes and green beans on the side.
- - Daily menu. Your veal Marsala is a low-calorie dish compared to other meat recipes. Keep in mind that you may limit its calories further, if you have diet problems, reducing the dose per person. In fact, the recommended portion of meat per person should be 100g (3 1/2 ounces). Using 100g of meat per person calories decrease to 222, proteins to 21.0 g and fat remain almost unchanged (11.0g). Serve the veal Marsala for dinner reserving complex carbohydrates for your lunch. For example a low-calorie pasta or rice dish with a vegetable sauce.
Complete your veal Marsala with raw or cooked seasonal vegetables. The best solution would be a tasty minestrone before serving this veal dish as I say to you below.
Why have I suggested pasta and rice for lunch? Because most of the foods, main source of protein, should be eaten at dinner and the calories eaten at dinner should be 500 - 600 (25 to 30% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
- - Celebration menu If you prepare veal Marsala for a celebration menu don't worry too much about its nutrition facts. It's a rare event.
- - This veal dish has no fiber. The daily recommended value is 30g. For this reason I've recommended you to eat a soup before veal Marsala.
- - The recommended portions of meat per week must not be more than 3 to 4, included cuts (not more than one per week).
Anyway give preference to poultry.
- - If you want to drink a glass of wine remember you have to add 80-85 calories per 100ml.
Escalopes de Veau Lafayette
James Beard was an inveterate world traveler who enjoyed staying at the finest European hotels. When in London his preferred choice was the old Berkeley, where he discovered this unusual, but delicious, veal dish, named for the Marquis de Lafayette. The hotel still exists on Wilton Place in the Knightsbridge section of London, though Escalopes de Veau Lafayette probably does not. It deserves a place on anyone&rsquos menu regardless.
- 4 large veal scallops, slightly pounded
- Salt and pepper to taste
- Flour as needed
- 5 to 6 tablespoons butter
- 2 tomatoes, peeled, seeded, and sliced
- 1 small avocado, cut in crosswise slices
- Grated Parmesan cheese as needed
- 1/4 cup port wine
- 1/2 cup veal, beef, or chicken stock
Season veal scallops with salt and pepper, dust them lightly with flour, and sauté them quickly on both sides in 4 tablespoons butter until golden brown. Remove to a hot ovenproof serving dish, but do not drain the pan.
Arrange four rows of the tomato and avocado slices on a baking sheet, overlapping them alternately, season with salt and pepper and sprinkle liberally with grated Parmesan cheese. Put under the broiler just until the cheese colors. Arrange a row of slices lengthwise down the center of each veal scallop. Dust with a little more Parmesan, and brown lightly under the broiler.
Meanwhile, add port wine and stock to the cooking pan and bring to a boil over high heat, scraping with a wooden spoon to remove the brown glaze from the bottom. Let this sauce cook down and reduce, then blend in the remaining 1 to 2 tablespoon butter and pour the sauce around the veal.
Every Italian region has its own ways of preparing thin, boneless meat including Trapani on Sicily, where they have a preference for cooking with the local marsala wines. Marsala is a fortified wine made to last long sea voyages, and it adds an interesting combination of sweetness and savory flavors to the meat. The wine can be hard to find, even in Italian supermarkets. In that case it can be substituted with port, sherry or Madeira.
I like to add lots of garlic to this dish and let it melt in the sauce, which is slightly unorthodox according to most recipes. So feel free to adjust the garlic measures to your tastes.
To make eggplant: Preheat oven to 450 degrees F.
Combine egg with water. Combine bread crumbs with cheese and place on a plate. Dip eggplant slices in flour, then egg mixture and finally in bread crumb mixture. Drizzle a tablespoon of oil over a baking pan and lay eggplant slices on it in a single layer. Drizzle slices with remaining olive oil. Bake in center of the oven 15 to 20 minutes, or until tender and golden brown. Remove and set aside.
To make demi-glace: Make a beurre manie by mixing the butter and flour together well. Heat beef broth over medium heat just to a simmer. Stir in beurre manie by the heaping teaspoon. Let mixture simmer slowly about 3 minutes to cook flour and thicken.
To make sauce: In a nonreactive large skillet, melt butter over medium-high heat. Add mushrooms and saute 3 minutes, or until almost tender. Add wine and let mixture simmer 1 minute. Stir in Mock Demi-Glace and let mixture simmer 2 minutes or until slightly thickened. Fold in fresh spinach and cook just until spinach has wilted. Remove from heat. Sauce can be made several hours ahead and reheated slowly over low heat when ready to serve.
To make veal: In a large heavy skillet, heat olive oil over medium-high heat. Dip veal in flour, shaking off any excess. Fry in hot oil about 1 minute per side, or until lightly browned and barely cooked through.
To finish: Preheat oven to 350 degrees F. Oil a baking sheet. Lay veal slices in one layer. Fold each piece of eggplant in half and place one on each piece of veal. Cover each with 1/2 ounce mozzarella cheese. Bake in center of oven 10 to 15 minutes until cheese is melted and beginning to brown. Place 3 pieces of veal on each dish. Cover and surround veal with sauce.
- 2 tablespoons olive oil
- 1 pound veal medallions
- 1 cup all-purpose flour
- salt and pepper to taste
- 1 large shallot, minced
- 1 pound fresh mushrooms, sliced
- 1 cup dry Marsala
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup low-sodium beef broth
- 2 tablespoons unsalted butter
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). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
Easy, fast and tasty, needing simple, at-hand ingredients. It will proabbly become a stand-by recipe in my kitchen.
This is really a 2 1/2 fork recipe - I just don't know how to make it a half. I doubled the garlic and basil, bummed up the oregano. It was tasty and very easy. Served with pasta, which was nice with the tomatoes.
Used chicken instead of veal (so not rating). Didn't do anything for us.
I think this is my first 4-fork rating on epicurious (My Fiancé is across the room insisting on the fourth fork). Very good, quite easy - and had all ingredients on hand. Used dried herbs (shock, horror, I know) - will try fresh next time. Will make again!
I used a 28oz can of chunky crushed tomatoes since that's what was on hand. Wonderful and easy to make for a weeknight dinner. Even my two-year old loved it.
Doubled the basil and upped the garlic. Very easy and yummy.
After printing this recipe to make it for the umpteenth time, I felt it was about time I went ahead and shared my enthusiasm for this dish. If I am in the mood for veal, this is the recipe I make. Outstanding!
This was very simple and my family loved it so much that a week later I subsituted chicken cutlets for the veal. Because my husband likes a smoother sauce I poured the tomatoe sauce in the blender, pureed it and returned it to the pan. Then added the chicken back and topped it with grated parmesan and sliced mozzarella. I will add this dish to my routine!
Not great, but not bad. A nice alternative to veal parmesan or marsala. There was way too much tomato flavor, and the veal lacked flavor. Iɽ recommend seasoning the veal with italian seasoning rather than salt and pepper. Maybe 1 can diced tomatoes and a smaller can of tomato sauce.
I made this last week and loved it so much that I'm making it for comapny tonight. I did think that the recipe overcooked the veal a tad. I'm going to adjust the sautee time slightly.
I, too, deglazed with red wine, and served with angel hair pasta. This is delicious, easy and attractive. and VERY Italiano! This goes in my permanent file!
This recipe is an old staple now. I think it works better with relatively thin pork cutlets. They are juicier than the veal cutlets.
So easy, and really delicious. I also added red wine and extra garlic. This was a hit!
I used fresh yellow tomatoes to make a sauce first. Then substituted the fresh yellow sauce and deglazed with port wine. It's amazing and looked so good.
Excellent! Definitely use fresh basil. Quick and simple but elegant enough for a dinner party. The dried red pepper gives it a little zip making the sauce quite tasty! I will make this again and again!
Quick and easy. Makes as delious meal with a side dish of angle hair pasta.
Loved this recipe. It was my first from epicurious. I took a few suggestions from other cooks, such as adding a red wine deglazer and using 1/2 flour and 1/2 Itlian breadcrumbs to coat the veal. I also used just 4 cutlets and did not cut back on the sauce. If I use 8 cutlets next time I would double the sauce. It was also great with angel hair pasta. Being a new cook I love hearing from all the experienced cooks with their opinions and suggestions. It's a great way to learn. I will most assuredly make this dish again.
A wonderful recipe to add to one's collection--delicious, quick and easy. What more can one ask!
served this dinner as a quick dish for my in-laws coming into town. it was great and best of all easy. even my mother-in-law, who cooks entire thanksgiving meals for 20 or more by herself, loved it! try it
I egg washed the veal, mixed 1/2 flour and Italian breadcrumbs..Added more garlic, 1/2 cup red wine and reduced it alot. Surved with angel hair pasta, Salad and rolls. It was a hit
We absolutely loved this . This was awsome. My son who really doesn't care for veal was looking for more ! I served it with Angel Hair Pasta and a salad and a wonderful red wine . YUMMMY .
Only one word necessary, YUM! Took a previous cooks advice and used red wine to deglaze, and threw whole basil leaves in and just let them wilt. Delish!
I cheated and used pork tenderloin instead of veal, but still came up with great results. I took the advice of a previous chef and served a side of capellini. Definitely worth trying.
I rate this recipe a 10. The only thing I change is the garlic. I increase it by 50%. Besides the mess, this meal is great.
Outstanding. I used crushed Tomatoes instead of diced only because that is what I had on hand.
- 2 tablespoons all-purpose flour
- Kosher salt (to taste)
- Black pepper (to taste)
- 1 to 1 1/2 pounds veal cutlets (thin)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups mushrooms (sliced)
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup Marsala wine (sweet or dry)
- 1 tablespoon lemon juice
Preheat warming drawer or preheat oven to 200 F.
Season the veal cutlets with salt and pepper.
Put the flour in a shallow plate or bowl, then dredge the seasoned veal cutlets in the flour.
Heat the olive oil in a large skillet over medium-high heat.
Cook veal in batches, turning once until browned and cooked through—about 4 to 5 minutes total.
Remove the veal from pan and arrange the cutlets on an oven-safe platter and put in the warming drawer or 200 F oven to keep warm.
Place the skillet back over medium heat and melt the butter. Add the mushrooms and cook, stirring, until they are tender and browned—about 5 minutes.
Stir the chicken broth and Marsala wine into the mushrooms. Increase the heat to high and cook until liquid is reduced by about half.
Stir the lemon juice into the mushroom mixture. Taste and add salt and pepper, as needed.