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Veal Marsala and Potato Cakes

Prep time 3 mins
Cook time 14 mins
Yield 2 servings (serving size: 3 ounces veal, about 1/2 cup mushroom mixture, and 1 potato cake)
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.

Ingredients

  • 2 Potato Cakes
  • 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

Nutrition 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

How to Make It

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

  2. Combine broth and next 3 ingredients.

  3. 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.

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