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Results 61 - 70 of 93 for veal marsala
Flour veal and brown in 1 tablespoon ... tsp. oregano Cook over low heat 10 to 15 minutes. Season to taste, garnish with lemon slices if desired.
Dust meat with flour and sprinkle with pepper. Saute quickly in butter and oil. Add wine and mushrooms and chicken broth. Cover and simmer ...
63. VEAL MARSALA
Pound veal thin and sprinkle with flour ... skillet, add drained peas and the parsley and cook slowly for 6 minutes longer. Taste for salt. Serves 6.
64. VEAL MARSALA
Pound scallops to 1/8 inch ... egg yolks with Marsala wine. Beat in several spoonfuls ... Sprinkle with parsley; serve at once. Makes 6 to 8 servings.
65. VEAL MARSALA
Dredge veal in flour seasoned with salt ... with parsley. Serves 2. Comments: Boneless, skinless chicken breasts pounded flat may be substituted.
66. VEAL MARSALA
Salt and pepper veal; dust with flour. Melt ... flour to make a roux; season to taste and add wine. Return veal and mushrooms to pan and serve hot.
Pound veal until thin; cut into 2 ... well. Pour mixture over veal; cover. Bake in preheated 350 degree oven for 45 minutes. Yield: 4 servings.
68. VEAL MARSALA
Salt and pepper veal; dust with flour. Melt ... flour to make a roux; season to taste and add wine. Return veal and mushrooms to pan and serve hot.
69. VEAL MARSALA
Pound scallops to 1/2 inch ... egg yolks with Marsala wine. Beat in several spoonfuls ... Sprinkle with parsley; serve at once. Makes 6 to 8 servings.
70. VEAL MARSALA
Slice veal into 2-3 inch strips. Mix ... heat for about 30 minutes or until meat is tender. Uncover and cook until sauce is desired consistency.
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