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Veal Scaloppine with Mushroom Marsala Sauce

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins
Yield Serves 4
This delicious veal scaloppine dish is topped with an impressive mushroom marsala sauce and is ready in 30 minutes.


  • 1/3 cup flour
  • About 1 tsp. salt, divided
  • About 1 tsp. black pepper, divided
  • 1 teaspoon dried oregano
  • 1 pound veal cutlets, pounded to about 1/4 in. thick
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 12 ounces mushrooms, sliced
  • 3 tablespoons chopped garlic
  • 2/3 cup sweet marsala wine
  • 1/2 cup reduced-sodium beef broth
  • 1/2 cup whipping cream

Nutrition Information

  • calories 508
  • caloriesfromfat 53 %
  • protein 28 g
  • fat 30 g
  • satfat 15 g
  • carbohydrate 21 g
  • fiber 1.7 g
  • sodium 817 mg
  • cholesterol 153 mg

How to Make It

  1. In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.

  2. Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.

  3. In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.

  4. Note: Nutritional analysis is per serving.