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Veal Marsala

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsSelenium, Copper, Natrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Oil

  2. 8 Veal scaloppine - (4 oz ea)

  3. 3/4 cup 46g / 1.6oz Flour - seasoned with

  4. 1 tablespoon 15ml Bayou Blast -

  5. 1/2 cup 118ml Marsala

  6. 2 1/2 cups 592ml Veal stock

  7. 1 tablespoon 15ml Minced shallot

  8. 1 1/2 cups 355ml Sliced wild mushrooms

  9. 3 tablespoons 45ml Butter

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

  12. 1 tablespoon 15ml Poppy seed

  13. 8 oz 227g Egg noodles - cooked

  14. Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Heat oil in a saute pan. Working in batches if necessary, season veal with salt and pepper, dredge in flour seasoned with Bayou Blast, and saute immediately. Sear both sides, remove and keep warm.

  3. To pan add shallots and mushrooms and toss and cook 3 minutes. Add Marsala and CAREFULLY ignite with a match, shaking pan until flames go out. Reduce by half then add veal stock. Bring to a boil, reduce by half and stir in 2 tablespoons of butter.

  4. Meanwhile, in another saute pan heat remaining butter with poppy seeds and toss in noodles to reheat; season to taste with salt and pepper. Return veal to sauce to reheat as you divide noodles among warmed plates. Lay veal on top of noodles, coat with sauce and garnish with parsley.

  5. This recipe yields 4 servings.

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