Great recipe. I used about 2 lbs of pounded out chicken breast instead of 1lb of veal, 10 oz of shitake mushrooms and doubled the sauce. Served with garlic mashed potatoes and green beans. Everyone enjoyed it and I'll definitely make this again
Veal Scaloppine with Mushroom Marsala Sauce
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 508
- Calories from fat: 53%
- Protein: 28g
- Fat: 30g
- Saturated fat: 15g
- Carbohydrate: 21g
- Fiber: 1.7g
- Sodium: 817mg
- Cholesterol: 153mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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