Veal Marsala and Potato Cakes

Oxmoor House
The secret to tender veal is to cook it quickly over high heat, and be careful not to overcook it. Don't worry if it's a little pink inside after 1 minute; it will continue to cook after it's removed from the pan. Cook the veal and mushrooms while the potato cakes reheat.
2 servings (serving size: 3 ounces veal, about 1/2 cup mushroom mixture, and 1 potato cake)


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1/4 cup fat-free, less-sodium chicken broth
1/4 cup dry Marsala
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon olive oil
1/2 pound veal scaloppine, cut into 3-inch pieces
1/2 teaspoon freshly ground black pepper
1 cup sliced mushrooms
1 teaspoon bottled minced garlic


Prep: 3 Minutes
Cook: 14 Minutes

Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.

Combine broth and next 3 ingredients.

Heat oil in a large nonstick skillet over high heat. Sprinkle veal with pepper; add to pan. Cook over high heat 30 seconds on each side. Remove from pan; set aside. Reduce heat to medium. Add mushrooms and garlic; sauté 4 minutes. Stir broth mixture with a whisk; add to mushroom mixture. Cook, stirring constantly with a whisk, 1 minute or until thickened. Pour sauce over veal. Spoon veal mixture evenly over potato cakes.

Created date

April 2009

Nutritional Information

Calories 248
Caloriesfromfat 24 %
Fat 6.5 g
Satfat 1.3 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 26.3 g
Carbohydrate 21 g
Fiber 1.9 g
Cholesterol 94 mg
Iron 1.9 mg
Sodium 952 mg
Calcium 37 mg