Rating: 3 stars
1 Ratings
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  • 3 star values: 1
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Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Yield:
4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place veal between 2 sheets of heavy-duty plastic wrap and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Cut into serving sized pieces; dredge pieces in flour.

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  • Heat 1 teaspoon oil a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 to 1 1/2 minutes on each side. Transfer veal to a serving platter; cover and keep warm. Repeat procedure with remaining oil and veal.

  • Add mushrooms and onions to pan, and sauté 1 1/2 minutes until tender. Combine beef broth, Marsala, and water. Add to pan, scraping pan to loosen browned bits. Remove from heat. Stir in tomato, salt, and pepper. Pour mushroom sauce over veal. Sprinkle with parsley, and serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

201 calories; fat 6.3g; saturated fat 1.5g; protein 25.2g; carbohydrates 9.6g; cholesterol 91mg; iron 1.8mg; sodium 443mg; calories from fat 29%; fiber 0.8g; calcium 34mg.
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