The Marsala and gourmet mushrooms combine to create a rich, smoky topping for the mild-flavored veal.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
7 mins
cook:
16 mins
total:
23 mins
Yield:
4 servings (serving size: 1 cutlet and 1/4 cup mushroom mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture.

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  • Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1/2 of veal, and cook 2 minutes on each side or until browned. Transfer veal to a plate; keep warm. Repeat procedure with remaining butter and veal.

  • Add mushrooms, garlic, and remaining 1/4 teaspoon salt to pan; cook 2 minutes, stirring frequently. Add broth and wine; simmer 3 minutes or until liquid is almost absorbed. Return veal to pan, and cook until heated. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

249 calories; fat 13.7g; saturated fat 6g; protein 20.4g; carbohydrates 6.5g; cholesterol 81mg; iron 1.3mg; sodium 402mg; calories from fat 50%; fiber 0.5g; calcium 25mg.
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