Best 6 Veal Cutlets In Marsala Mustard Sauce Recipes

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Veal cutlets are a versatile cut of meat that can be prepared in a variety of ways. One classic method of cooking veal cutlets is to pan-fry them and then finish them in a flavorful sauce. Marsala mustard sauce is a popular choice for this dish, as its sweet and tangy flavor pairs perfectly with the delicate flavor of veal. This article will provide a step-by-step guide to cooking veal cutlets in marsala mustard sauce, ensuring a delicious and memorable meal.

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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

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 PAILLARDS WITH MUSHROOM, MUSTARD, AND SHERRY SAUCE



Veal Paillards with Mushroom, Mustard, and Sherry Sauce image

Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into 1/2-inch-thick sticks. Toss with olive oil, salt, and pepper. Roast at 425 degrees, turning once, until golden, about 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

4 veal paillards
Salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon plus 3 more tablespoons unsalted butter
2 cups sliced mushrooms
2 tablespoons minced shallot
3 tablespoons medium-dry sherry (such as amontillado)
2 tablespoons Grainy mustard
3/4 cup low-sodium chicken stock
1 tablespoon finely chopped fresh chives

Steps:

  • Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
  • Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.

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

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

VEAL CUTLETS IN MARSALA MUSTARD SAUCE



Veal Cutlets in Marsala Mustard Sauce image

Categories     Milk/Cream     Beef     Mustard     Sauté     Veal     Marsala     Fall     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb (1/8-inch-thick) veal cutlets (also called scallopini)
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup all-purpose flour
1/2 cup dry Marsala wine
1/4 cup heavy cream
1 teaspoon whole-grain or coarse-grain mustard
1/4 cup chopped fresh parsley

Steps:

  • If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Pat dry and season with salt and pepper.
  • Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Meanwhile, dredge cutlets in flour, shaking off excess. Sauté cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side. Transfer with tongs to a platter and loosely cover with foil to keep warm.
  • Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits. Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and stir in parsley and salt and pepper to taste. Pour sauce over veal.

VEAL MARSALA



Veal Marsala image

Make and share this Veal Marsala recipe from Food.com.

Provided by CIndytc

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 (3 ounce) veal cutlets
salt & freshly ground black pepper
2 -3 tablespoons unsalted butter
2 -4 tablespoons olive oil
1 large shallot, finely chopped
2 -4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet marsala wine
3/4 cup low sodium chicken broth
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. A.
  • dd 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 cutlets, 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.

Nutrition Facts : Calories 398.9, Fat 24.4, SaturatedFat 9.4, Cholesterol 155.8, Sodium 158.1, Carbohydrate 3.2, Fiber 0.2, Sugar 0.6, Protein 34.8

VEAL IN MUSTARD CREAM SAUCE



Veal in Mustard Cream Sauce image

Make and share this Veal in Mustard Cream Sauce recipe from Food.com.

Provided by sams1

Categories     Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless veal steaks, thin
2 tablespoons oil
2 garlic cloves, crushed
5 tablespoons coarse grain mustard
1/3 cup white wine
1 cup cream
2 tablespoons flour

Steps:

  • Heat oil in frypan. Dust steaks with flour and fry for about 3 minutes on each side.
  • Remove steaks and keep warm.
  • Add to the same pan garlic, fry until soft.
  • Add mustard and wine, cook for 3 minutes.
  • Add cream to pan stir to combine.
  • Return veal to the pan, coating all sides with sauce. Cook for 1 minute more.

Nutrition Facts : Calories 267.3, Fat 25.3, SaturatedFat 12.4, Cholesterol 66.3, Sodium 21.6, Carbohydrate 5.8, Fiber 0.1, Sugar 0.3, Protein 1.8

Tips:

  • For the best results, use high-quality veal cutlets. Look for cutlets that are evenly thick and have a nice pink color.
  • Pound the veal cutlets to an even thickness before cooking. This will help them cook evenly.
  • Season the veal cutlets with salt and pepper before dredging them in flour. This will help to enhance their flavor.
  • Use a heavy-bottomed skillet to cook the veal cutlets. This will help to prevent them from sticking.
  • Sear the veal cutlets over high heat until they are golden brown on both sides. This will help to lock in their juices.
  • Reduce the heat to medium-low and cook the veal cutlets for 5-7 minutes per side, or until they are cooked through.
  • Remove the veal cutlets from the skillet and let them rest for a few minutes before serving.
  • Serve the veal cutlets with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Veal cutlets in marsala mustard sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of veal, marsala wine, and mustard creates a rich and flavorful sauce that is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will help you create a delicious meal that everyone will enjoy. So next time you are looking for a special dish to serve, give veal cutlets in marsala mustard sauce a try. You won't be disappointed!

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