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.

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

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 24%
  • Fat: 6.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.3g
  • Carbohydrate: 21g
  • Fiber: 1.9g
  • Cholesterol: 94mg
  • Iron: 1.9mg
  • Sodium: 952mg
  • Calcium: 37mg

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

Preparation

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