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Veal Cutlets with Marsala Mushrooms

Prep time 7 mins
Cook time 16 mins
Yield 4 servings (serving size: 1 cutlet and 1/4 cup mushroom mixture)
The Marsala and gourmet mushrooms combine to create a rich, smoky topping for the mild-flavored veal.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground black pepper
  • 1 pound (1/4-inch-thick) veal cutlets
  • 1 tablespoon butter, divided
  • 1 (4-ounce) package presliced gourmet mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup low-salt beef broth
  • 1/4 cup dry Marsala

Nutrition Information

  • calories 249
  • fat 13.7 g
  • satfat 6.0 g
  • protein 20.4 g
  • carbohydrate 6.5 g
  • cholesterol 81 mg
  • iron 1.3 mg
  • sodium 402 mg
  • caloriesfromfat 50 %
  • fiber 0.5 g
  • calcium 25 mg

How to Make It

  1. Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture.

  2. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1/2 of veal, and cook 2 minutes on each side or until browned. Transfer veal to a plate; keep warm. Repeat procedure with remaining butter and veal.

  3. Add mushrooms, garlic, and remaining 1/4 teaspoon salt to pan; cook 2 minutes, stirring frequently. Add broth and wine; simmer 3 minutes or until liquid is almost absorbed. Return veal to pan, and cook until heated. Serve immediately.

Oxmoor House Healthy Eating Collection