Veal Marsala

Photography: Randy Mayor; Styling: Jan Gautro
This classic Italian veal recipe calls for veal scaloppine, a superthin veal cutlet. Here, it's dredged in flour then sautéed. Serve over egg noodles or a blend of white and wild rice.

Yield:

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

Recipe from

Nutritional Information

Calories 193
Caloriesfromfat 28 %
Fat 6.1 g
Satfat 3 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 26 g
Carbohydrate 7.5 g
Fiber 0.4 g
Cholesterol 102 mg
Iron 1.9 mg
Sodium 481 mg
Calcium 24 mg

Ingredients

1 pound veal scaloppine
1/4 cup all-purpose flour, divided
2/3 cup beef consommé
1 tablespoon butter
1/2 cup dry marsala wine
1 cup presliced mushrooms
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

Preparation

Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.

Note:

January 2003