Veal Marsala

Oxmoor House
2 servings


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Cooking spray
1 (8-ounce) package sliced fresh mushrooms
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cracked black pepper
1/2 pound veal scaloppine or very thin veal cutlets
1 1/2 teaspoons margarine or butter
1/2 cup Marsala wine


1. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add mushrooms, and cook 5 minutes or until tender. Set aside; keep warm.

2. While mushrooms cook, place flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Seal bag; shake to mix. Add veal; seal bag, and shake to coat veal. Remove veal from flour mixture, and reserve 1 tablespoon flour mixture; discard remaining flour mixture.

3. Melt margarine in skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm.

4. Combine wine and reserved 1 tablespoon flour mixture, stirring well with a wire whisk; add to skillet. Bring to a boil, scraping browned particles that cling to bottom of skillet. Spoon mushroom mixture and wine mixture over veal.

Created date

April 2008

Nutritional Information

Calories 253
Caloriesfromfat 25 %
Fat 7 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27 g
Carbohydrate 19.7 g
Fiber 1.9 g
Cholesterol 94 mg
Iron 0.0 mg
Sodium 434 mg
Calcium 0.0 mg