I want to take a quick moment to mention The Ranting Wife’s mother passed away this past Thursday. She was a wonderful woman who was one of the first real fans of this blog. When it first started, she would comment on each recipe and would print it to add it to her recipe file. Once she realized that I wasn’t going to stop any time soon the printing stopped but the kind comments continued. One of her recipes, Grandma O’s Potato Salad, was posted just days before she became ill and to her nature, she downplayed her contribution to the recipe. I can think of no better honor than to make it all summer long so everyone can enjoy her great recipe and keep her in their hearts. Now on to the post…
When is Veal Marsala not Veal Marsala? When it is made with Sherry instead.
I don’t cook a lot of veal. Maybe twice a year at the most. This was decent, but I missed the Marsala.
In looking at my list of ingredients, I looked in my cupboard and swear I saw some Marsala in there. When I went to make it, it was nowhere to be found. I had to rely on some Sherry.
Sauteing up the mushrooms.
Veal is done.
Making the sauce.
Adding back the veal.
Veal Scaloppine with Marsala
Prep Time: 10 mins | Cook Time: 25 min. | Makes: 2
Ingredients:
- 1-1/2 cups fresh mushrooms, quartered, halved, or sliced
- 1/4 cup sliced green onion
- 4 teaspoons margarine or butter
- 8 ounces veal leg round steak or sirloin steak or 2 skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup dry Marsala or dry sherry
- 1/4 cup chicken broth
- 1 tablespoon snipped fresh parsley
Directions:
1. In a 12-inch skillet cook mushrooms and green onion in 2 teaspoons of the hot margarine or butter for 4 to 5 minutes or until tender. Remove from skillet; set aside.
2. Meanwhile, cut veal into 2 serving-size pieces. Place one piece of veal or one chicken breast between 2 sheets of clear plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Repeat with remaining veal or chicken.
3. Sprinkle meat with salt and pepper. In the same skillet cook veal or chicken in the remaining hot margarine or butter over medium-high heat about 1 minute on each side or until light brown. Transfer to warm dinner plates; keep warm.
4. Add Marsala or sherry and chicken broth to drippings in skillet. Bring to boiling; boil gently, uncovered, about 1 minute, scraping up any browned bits. Return mushroom mixture to skillet; add parsley. Heat through.
5. To serve, spoon the mushroom mixture over meat. Serve immediately. Makes 2 servings.
Note: Double this recipe to serve 4, but cook the meat half at a time.
Rantings of an Amateur Chef 
Sorry for your loss. One of the reasons I started my familyrecipebooks blog was to share my grandmothers recipe book with people. It was a great source of inspiration early on and I still use her candy recipes from when she owned a small candy shop back in the 50’s.
LikeLike
My condolences for your loss – great that you have wonderful memories and recipes in honor of her!
LikeLike
So sorry for your loss. 😦 We remember our loved ones as well through the bounty of their wonderful dishes and family meals past. My mom has been one for ore than two decades, and I still feel she is standing beside me whenever I prepare one of her specialties.
LikeLike
Sorry to hear about your mother, that’s tough no matter the circumstances. I’m sure she was proud of your blog. I’ve enjoyed it so far.
LikeLike
Hi Pat,
Please give your wife my condolences. I lost my mother just coming up on a year ago. Even though she often drove me crazy, I have frequent conversations with her and I miss her terribly. The good thing is that our family continues its strong bond and we have great memories of both parents. That is our legacy.
BTW, I loved your Diced concept!
Joni
LikeLike
That’s pretty and tasty looking.
LikeLike
Strong family ties are our greatest blessing. Food is such a wonderful way to bond. I’ll try Grandma O’s potato salad at our next party. Much sympathy
LikeLike
That was a nice tribute. Condolences.
LikeLike
I am so sorry for your loss. I am sure she must have been so proud of you.
LikeLike
My condolences to you and your wife.
LikeLike
I am very sorry to hear about your loss!
LikeLike
I’m very sorry to hear about your loss. This is a wonderful recipe you’ve shared and a nice tribute as well.
LikeLike
Sorry to hear about Grandma.:(
LikeLike
So sorry to hear about your mothers passing 😦
My favorite quote at times like this:
“Those we love don’t go away,
They walk beside us every day,
Unseen, unheard, but always near,
Still loved, still missed and very dear”
LikeLike
Many condolences to you and your family.
LikeLike
I’m so sorry about the loss of your mother-in-law. I know how much family can influence our food and our dreams. I look forward to trying her potato salad recipe, and I wish your family well.
LikeLike
Your original blog and today’s post are such loving ways to honor her life, and continuing to make her recipe is such a wonderful way to keep her memory alive. Thinking of you, your wife and family.
LikeLike
I am so sorry for your loss. May you rally with family and friends to keep her memory strong in this time of sadness… All warmest regards.
LikeLike
She sounds adorable and like the perfect grandma! Plus the recipe looks amazing! Sorry for your family’s loss.
LikeLike
Lovely work! Would you be happy to link it in to the current Food on Friday which is about veal? This is the link . I do hope to see you there. Cheers
LikeLike