Veal Marsala and Potato Cakes

The secret to tender veal is to cook it quickly over high heat, and be careful not to overcook it. Don't worry if it's a little pink inside after 1 minute; it will continue to cook after it's removed from the pan. Cook the veal and mushrooms while the potato cakes reheat.


2 servings (serving size: 3 ounces veal, about 1/2 cup mushroom mixture, and 1 potato cake)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 248
Caloriesfromfat 24 %
Fat 6.5 g
Satfat 1.3 g
Monofat 2.7 g
Polyfat 0.6 g
Protein 26.3 g
Carbohydrate 21 g
Fiber 1.9 g
Cholesterol 94 mg
Iron 1.9 mg
Sodium 952 mg
Calcium 37 mg


1/4 cup fat-free, less-sodium chicken broth
1/4 cup dry Marsala
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon olive oil
1/2 pound veal scaloppine, cut into 3-inch pieces
1/2 teaspoon freshly ground black pepper
1 cup sliced mushrooms
1 teaspoon bottled minced garlic


Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.

Combine broth and next 3 ingredients.

Heat oil in a large nonstick skillet over high heat. Sprinkle veal with pepper; add to pan. Cook over high heat 30 seconds on each side. Remove from pan; set aside. Reduce heat to medium. Add mushrooms and garlic; sauté 4 minutes. Stir broth mixture with a whisk; add to mushroom mixture. Cook, stirring constantly with a whisk, 1 minute or until thickened. Pour sauce over veal. Spoon veal mixture evenly over potato cakes.