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Mushroom Veal Marsala – I have never had classic Veal Marsala at Carmine’s where all their food is prepared family style. It is bound to be the best in Italian cuisine. But!
One of my favorite meals at Carrabbas© Italian Grill is their version of Veal Marsala.
Veal Kitchen: 101 Veal Recipes CookbookThe Veal Marsala is not only delectable but also well prepared and seasoned. Along with their Pasta Weesie©, the dish has become comfort food to me.
Occasionally, when I have ample time, I prepare an authentic tasting but easy copycat version of my favorite dish at home.
A couple days ago, the meat counter at Safeway© rarely has such nice packages of veal scaloppini that I jumped at the opportunity to prepare the dish.
I did not intend for my Veal Marsala dinner to be “nearly homemade” but, today, I just had to cut some corners. I was running short on time, had to prepare and package it for travel tomorrow.
You know me well enough to realize that even if the preparation is nearly homemade, I am going to make it as close to authentic as possible. The kids always refer to the tweaking this way – “uh ho…Mom is doctoring it up again!”
The recipe is simple, but there are so many variations that I decided to create my own version.
I even bought fresh Pappardelle pasta to serve with the mushroom veal marsala, but I also have mashed potatoes (the side what I order at Carabbas® when ordering the veal dish).
After a quick review of the ingredients list, I decided to replace a few of the ingredients with Campbell’s® cooking sauce for Chicken Marsala.
You know what they say. Chicken tastes like veal and veal tastes like chicken.
Not really but for this semi-homemade exercise, we will pretend the veal is chicken.
Norpro Grip-EZ Reversible Meat Tenderizer PounderOne thing is for sure – preparing this recipe with chicken would be more economical.
My 1 1/2 pounds of veal cost almost $27.00 but add the cost of the simmer sauce and the “per serving” cost is quite acceptable.
Pssst…Don’t let them know that the recipe made three large servings for the price of one at the restaurant 🙂
Let’s assume you would like to prepare the same recipe with chicken. Go for it – you will to need to pound boneless and skinless chicken breasts with a meat pounder like the Norpro® picture here.
Not only does this Grip-EZ model serve two purposes (pound or tenderize) but the pounding surface is larger than a regular mallet type pounder.
I find that after repeated hits over the same area with the meat mallet, the meat tends to “shred” in several areas and you no longer have a cutlet of even thickness.
The intent is to tenderize and break down the meat fibers not result in paper thin sections of meat that break apart. So much for that nice serving size cutlet!
A quick and easy recipe this Mushroom Veal Marsala is doctored up with the ingredients I had on hand in the fridge and in the pantry.
Serve with Pappardelle or garlic mashed potatoes with a side of sautéed spinach just like they do at Carrabas©!
For Mom, who has to eat gluten-free, I’ll prepare a side of rice. She loves spinach so that is an easy prep.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!