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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 28%
  • Fat: 6.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 26g
  • Carbohydrate: 7.5g
  • Fiber: 0.4g
  • Cholesterol: 102mg
  • Iron: 1.9mg
  • Sodium: 481mg
  • Calcium: 24mg

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

  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.
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