Veal Marsala

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 25%
  • Fat: 7g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27g
  • Carbohydrate: 19.7g
  • Fiber: 1.9g
  • Cholesterol: 94mg
  • Iron: 0.0mg
  • Sodium: 434mg
  • Calcium: 0.0mg


  • 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


  1. 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. 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. 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. 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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