Italian Food - Veal Scaloppine, Veal Marsala and Chicken Piccata - italian restaurant chicken dishes

I put these three together very well.
The well-known Italian recipes become a center because they are all very similar except how they are done.
If you see these dishes on the menu of an Italian restaurant, they are usually made with veal, but you can use boneless, skinless chicken breast or even boneless---------------------------------.
Veal Marsala is usually cooked without flour. --------------------------------.
Piccate is always done with soup and lemon juice, and often with white wine and capers.
Marsala's veal is always done with stock and Marsala wine.
It is wise to buy veal from Italian or German butcher's.
They will know how to cut meat and they usually bring milk with them
The Fed veal tastes more mild than most supermarkets.
In fact, many supermarkets sell veal marked with veal.
If the color of the meat is red rather than almost orange, the calf is too old. 4-4 Oz. 8 Oz.
Place the slices between two sheets of wax paper or plastic and beat them with the bottom of the frying pan until they are only an inch thick.
Put the flour on the plate, sprinkle it with salt and pepper, and then dredge it in the flour.
Heat the oil and butter in a large frying pan, while applying the meat chops on both sides to Brown, with two at a time.
When you finish the rest of the meal, place the meat chops on a paper towel and warm them in the 200F oven.
You can finally kill yourself. ©Add a little oil at high temperature if necessary.
Remember to Wash and drain frequently before using mushrooms.
Contrary to what many TV chefs have told you, cleaning mushrooms does not make them hard or spoil their taste.
I have been cleaning mushrooms for over 60 years because they are dirty and it is not enough to wipe them with a damp cloth.
If you don't believe me, then try to wash the mushrooms in warm water with a large pan and put them on the colander to drain and see what's left in the pan.
If you really want to eat what you see there, go ahead and wipe the mushrooms with a damp cloth.
Marsala is a sweet wine from Sicily.
A little like the oxidation of sherry, Madeira and balsamic vinegar.
In Italy, it is often used to make fast food sauces, just as the French use Madeira sauces for the same purpose.
In this recipe, veal is not dipped in flour before frying©Because of it. 4-4 Oz. 8 Oz.
Place the slices between two sheets of wax paper or plastic and beat them with the bottom of the frying pan until they are only an inch thick.
Heat the oil and butter in a large frying pan and brown the meat chops seasoned on both sides, twice at a time.
When you finish the rest of the meal, place the meat chops on a paper towel and warm them in the 200F oven.
Add scallions and mushrooms to the pan, season with salt and pepper, and add soup and masala when they start coloring.
Continue to cook until the sauce is reduced by about half, then stir the butter and pour it on the meat slices served separately.
The initial steps of this recipe are the same as the veal scalp loose, except that you start with a chicken breast with no bones and no skin instead of veal.
In order for the chicken to reach the right thickness, you have to start with the thin edge, cut each breast in half and finish it near the thick edge.
Then open each breast and flatten to about an inch thick, just like veal.
Place the chicken slices between two sheets of wax paper or plastic and beat them with the bottom of the frying pan until they are only an inch thick.
Flour the meat chops with salt and pepper.
Heat the oil and butter in a large frying pan and brown the meat chops seasoned on both sides, twice at a time.
When you finish the rest of the meal, place the meat chops on a paper towel and warm them in an oven of 200 F.
Soak the pot with wine and add the rest of the ingredients.
Slow the sauce sim to about half, then pour it on a single breast on four plates and eat it at once.