Veal Cutlets with Wine-Braised Mushrooms



4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 201
Fat 6.3 g
Satfat 1.5 g
Protein 25.2 g
Carbohydrate 9.6 g
Cholesterol 91 mg
Iron 1.8 mg
Sodium 443 mg
Caloriesfromfat 29 %
Fiber 0.8 g
Calcium 34 mg


1 pound veal scaloppine
1/4 cup all-purpose flour
2 teaspoons olive oil, divided
1 (8-ounce) package pre-sliced mushrooms
1/4 cup sliced green onions
1/3 cup low-salt beef broth
1/4 cup dry Marsala wine
1/4 cup water
1/2 cup chopped seeded tomato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley


Place veal between 2 sheets of heavy-duty plastic wrap and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Cut into serving sized pieces; dredge pieces in flour.

Heat 1 teaspoon oil a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 to 1 1/2 minutes on each side. Transfer veal to a serving platter; cover and keep warm. Repeat procedure with remaining oil and veal.

Add mushrooms and onions to pan, and sauté 1 1/2 minutes until tender. Combine beef broth, Marsala, and water. Add to pan, scraping pan to loosen browned bits. Remove from heat. Stir in tomato, salt, and pepper. Pour mushroom sauce over veal. Sprinkle with parsley, and serve immediately.