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Veal Marsala

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.