Veal Marsala and Potato Cakes
Prep: 3 minutes; Cook: 14 to 17 minutes. 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
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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
- 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.
Veal Marsala and Potato Cakes Recipe at a Glance
- COURSE: Main Dishes
- PUBLICATION: Oxmoor House
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