Best 2 Marsala Braised Veal Chops Recipes

Indulge your taste buds in the delectable flavors of Marsala Braised Veal Chops, a classic Italian dish that promises an exquisite dining experience. This recipe elevates the tender veal chops to a new level of culinary artistry with its rich and savory Marsala wine sauce. Accompanying this main course are three complementary recipes that elevate the meal to a symphony of flavors: Creamy Polenta, Roasted Broccolini with Garlic and Lemon, and a refreshing Arugula Salad with Balsamic Vinaigrette. Together, these recipes create a harmonious balance of textures and flavors that will leave you craving for more.

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VEAL MARSALA

Veal Marsala image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

VEAL MARSALA

Veal Marsala image

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Provided by Christine

Categories World Cuisine Recipes European Italian

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

Steps:

Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets 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.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g

Tips:

Selecting Veal Chops: Choose high-quality veal chops that are evenly thick and have a good amount of marbling for optimal flavor and tenderness.
Pounding Veal Chops: Use a meat mallet or rolling pin to gently pound the veal chops to an even thickness. This helps ensure even cooking and prevents the chops from curling.
Seasoning Veal Chops: Generously season the veal chops with salt and pepper, or a blend of Italian herbs, before cooking. This enhances their natural flavor.
Browning Veal Chops: Sear the veal chops in a hot skillet with butter or oil until golden brown on both sides. This caramelizes the exterior and adds a delicious crust.
Using Dry Marsala Wine: For the best results, use a dry Marsala wine, as it has a richer and more concentrated flavor than sweet Marsala.
Deglazing the Pan: After searing the veal chops, deglaze the pan with Marsala wine to dissolve the browned bits and create a flavorful sauce.
Simmering in Broth: Simmer the veal chops in a mixture of Marsala wine, broth, and seasonings until tender. This infuses the chops with a complex and savory flavor.
Adding Vegetables: Enhance the dish by adding vegetables like mushrooms, onions, and carrots to the braising liquid. This adds color, texture, and additional flavor.
Garnish and Serving: Before serving, garnish the veal chops with fresh parsley or chives for an extra touch of color and freshness. Serve with mashed potatoes, rice, or pasta as desired.

Conclusion:

Marsala braised veal chops is a delectable dish that combines the richness of veal with the savory flavors of Marsala wine, broth, and herbs. By following these detailed tips, you can create a restaurant-quality meal at home. Remember to choose high-quality ingredients, sear the veal chops for a flavorful crust, and braise them in a flavorful liquid until tender. Serve with your favorite sides for a complete and satisfying meal. Enjoy the deliciousness of Marsala braised veal chops and impress your family and friends with your culinary skills!