Prep: 19 minutes; Cook: 17 minutes
Sweet Marsala wine from Sicily adds a signature rich, smoky flavor to this classic dish. Look for very thin scallops (slices) of boneless veal, sometimes labeled as veal scaloppine; these are the most tender. If the thinner scallops are not available, place thicker veal cutlets in a large heavy-duty zip-top plastic bag or between two sheets of heavy-duty plastic wrap, and flatten to a 1/8-inch thickness using a meat mallet or rolling pin. Also try this recipe with chicken breasts or pork cutlets.
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- Calories: 299
- Fat: 16.5g
- Saturated fat: 7.8g
- Protein: 21.1g
- Carbohydrate: 11.2g
- Fiber: 0.7g
- Cholesterol: 89mg
- Iron: 1.7mg
- Sodium: 355mg
- Calcium: 29mg
- 1 (3.5-ounce) package fresh shiitake mushrooms
- 1 pound very thin veal cutlets (about 8 pieces; 1/8 inch thick)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 2 tablespoons butter, divided
- 1/4 cup minced shallot (about 1 large)
- 2 garlic cloves, minced
- 1 cup fat-free, less-sodium beef broth
- 1/2 cup sweet Marsala wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 1. Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.
- 2. Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.
- 3. Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.
- 4. Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; sauté 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.
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