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Veal Marsala

Yield 2 servings


  • Cooking spray
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 1/2 pound veal scaloppine or very thin veal cutlets
  • 1 1/2 teaspoons margarine or butter
  • 1/2 cup Marsala wine

Nutrition Information

  • calories 253
  • caloriesfromfat 25 %
  • fat 7 g
  • satfat 1.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27 g
  • carbohydrate 19.7 g
  • fiber 1.9 g
  • cholesterol 94 mg
  • iron 0.0 mg
  • sodium 434 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add mushrooms, and cook 5 minutes or until tender. Set aside; keep warm.

  2. While mushrooms cook, place flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Seal bag; shake to mix. Add veal; seal bag, and shake to coat veal. Remove veal from flour mixture, and reserve 1 tablespoon flour mixture; discard remaining flour mixture.

  3. Melt margarine in skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm.

  4. Combine wine and reserved 1 tablespoon flour mixture, stirring well with a wire whisk; add to skillet. Bring to a boil, scraping browned particles that cling to bottom of skillet. Spoon mushroom mixture and wine mixture over veal.

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