Buca di Beppo(™) Chicken Marsala

Today I have a secret recipe for a classic Italian dish served at Buca di Beppo.  Tender chicken breast cutlets are pan-fried and then served with a rich and creamy Marsala wine sauce.  You can easily adapt this recipe to make Veal Marsala by replacing the chicken with thin veal cutlets.

Serve with a side of sauteed broccoli with garlic and shallots by following this recipe from our forum: Go Here

Enjoy!

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Buca di Beppo(™) Chicken Marsala
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Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup all-purpose flour
Coarse salt
Fresh ground pepper
1/2 cup dry Marsala wine
2 to 4 tablespoons heavy cream
Minced fresh flat-leaf parsley

Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Sauté, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Buca di Beppo(™) Meatballs

Today I have a secret recipe for a classic meatball served at Buca di Beppo.  This flavor-packed meatball is made with a blend of ground beef and ground Italian sausage.  Serve these meatballs with your favorite pasta and marinara sauce.

You can use a jarred sauce or make your own by following this excellent recipe from our forum: Go Here

Enjoy!

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Buca di Beppo(™) Meatballs
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound of ground beef
1 pound of ground Italian sausage
2 eggs beaten
4 cloves of garlic minced
1 cup Italian seasoned bread crumbs
1 tbsp oregano
1 tsp onion powder
1 tsp each salt and pepper

Preheat oven to 350 F.

In a large mixing bowl.

Combine both meats.

Add in the garlic.

Mix in both eggs.

Pour in the salt and pepper and seasonings.

Mix in the bread crumbs.

Using your hands mix everything until completely combined.

Divide meat into 4-5 sections and form each section into a meat ball.

Place in a 9 x 13 baking dish.

Bake for 50 min.

Serve hot with your favorite pasta and sauce.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Buca di Beppo(™) Veal Saltimbocca

Today I have a secret recipe for a classic Italian dish served at Buca di Beppo.  Veal Saltimbocca is such a delicious dish.  Thin slices of veal are topped with prosciutto and sage, served with artichoke hearts, lemon, capers and a creamy lemon butter sauce.  Serve with a side of pasta for a complete meal.

You can find more secret recipes from Buca di Beppo on our forum: Go Here

Enjoy!

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Buca di Beppo(™) Veal Saltimbocca
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 pound veal scaloppini
5 slices of prosciutto ham
2 tablespoons olive oil
1/3 cup white wine
2 tablespoons fresh lemon juice
1/3 cup heavy cream
1 tablespoon butter
14 ounces artichoke hearts, sliced in half or quarters
2 tablespoons capers
flour for dusting
salt and pepper

Pound out the veal between wax paper. Don’t pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half.

Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest.

Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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