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Grandma’s Version of Veal Marsala and Veal Picatta for Two Recipe

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This recipe for Grandma’s Version of Veal Marsala and Veal Picatta for Two is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pounds veal scaloppini or veal cutlets
2 tablespoons butter
Flour, salt and pepper
6 large mushrooms
1/2 cup chicken broth
1/4 cup Marsala wine
Directions:
Directions:
Cut veal into 3 inch pieces and pound with mallet. Salt and pepper.
Dredge in flour. Combine chicken broth and marsala. Prepare mushrooms. Heat 1 tablespoon butter over medium heat and sauté veal about 2 minutes on each side. Push meat to one side of skillet and add remaining butter. Slice mushrooms and sauté in butter until soft. Combine meat and mushrooms. Pour in broth and marsala. Cover and simmer about 5 minutes. Serve over pasta. (I usually use linguini).

For Veal Piccata

Follow above recipe until through combining meat and mushrooms. Add the juice of one lemon and ˝ cup dry white wine. At this point I sometimes add a tablespoon of capers, but that is not necessary. Cover and simmer 5 minutes. Serve over pasta.
Personal Notes:
Personal Notes:
Note from Julie (Mommy) Dupin: You can use either of these recipes substituting skinless, boneless chicken breasts.

 

 

 

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