Best 3 Veal Chops With Marsala Sauce Recipes
Indulge in the delectable flavors of Italy with our meticulously curated collection of veal chop recipes featuring the classic Marsala sauce. Experience the perfect harmony of tender veal chops seared to perfection and enveloped in a rich, savory sauce made with Marsala wine, mushrooms, and herbs. Discover variations that cater to diverse preferences, including a speedy skillet version, a flavorful slow-cooker option, and a tantalizing grilled recipe. Each recipe is carefully crafted to ensure an unforgettable culinary experience, whether you're hosting a special occasion dinner or seeking a comforting weekday meal. Prepare to tantalize your taste buds with these exquisite veal chop creations, all featuring the beloved Marsala sauce.
Check out the recipes below so you can choose the best recipe for yourself!
VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
- Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
- Preheat oven to 375 degrees F.
- In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
- Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
- Slice the celery and mushrooms and combine with parsley.
- In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
- Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
- Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
- Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.
VEAL MARSALA
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
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:
- Choose high-quality veal chops: Look for chops that are pale pink in color with a firm texture. Avoid chops that are dark or have a slimy appearance.
- Tenderize the veal chops: To make the chops more tender, you can pound them lightly with a meat mallet or marinate them in a mixture of olive oil, lemon juice, and herbs for at least 30 minutes.
- Cook the veal chops over medium heat: This will help to prevent the chops from becoming tough or overcooked.
- Baste the veal chops with the Marsala sauce frequently: This will help to keep the chops moist and flavorful.
- Serve the veal chops immediately: Veal chops are best served hot, so make sure to have all of your sides ready before you start cooking the chops.
Conclusion:
Veal chops with Marsala sauce is a classic Italian dish that is both elegant and delicious. By following the tips above, you can make sure that your veal chops turn out perfectly every time. This dish is perfect for a special occasion or a romantic dinner. It can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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