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Results 71 - 80 of 94 for beef marsala
71. VEAL MARSALA
Pound scallops to 1/8 inch thickness. Cut into 3 x 4 inch pieces. Beat egg whites and water. Combine bread crumbs, basil, garlic powder in ...
Cut veal in 2" pieces. Combine cheese and flour. Turn meat over and over in the cheese and flour until well coated. In skillet, over medium ...
73. CHICKEN MARSALA
Pound breasts thin. Cut into serving size, dip in bread crumbs. Brown in butter and oil at 350 degrees, drain excess oil. Add remaining ...
Lightly pound veal to an ... remaining butter in skillet. Saute mushrooms until tender, add wine and beef broth, cook 5 minutes. Pour over veal.
Slice mushrooms thinly. Melt 2 tablespoons butter in fry pan. Add mushrooms, sprinkle with lemon juice, cook on medium heat until limp. Cut ...
76. CHICKEN MARSALA
Cut chicken into 2 inch pieces. Lightly coat with seasoned flour. Set aside. Heat oil and butter. Fry all chicken pieces until golden ...
77. VEAL MARSALA
Tenderize veal slightly with meat hammer and drench in flour. Brown slightly in olive oil, remove from skillet. Saute mushrooms until ...
Skin turkey, sliced meat across ... to skillet. Add Marsala, thyme and oregano; cook ... to turkey. Add beef broth. Cook turkey over gentle ... glaze. Makes 6 servings.
Place roast in pan. Mash ... onion, 1 cup Marsala, 1 tablespoon crushed red ... 350 to 375 degree oven until tender. Serve with potato gnocchi.
80. VEAL SCALOPPINE
Roll cutlets in flour. Brown ... Add wine and beef stock to veal. Cover and ... Serve hot and garnish with sauteed mushrooms and minced parsley.
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