Prep: 19 minutes; Cook: 17 minutesSweet Marsala wine from Sicily adds a signature rich, smoky flavor to this classic dish. Look for very thin scallops (slices) of boneless veal, sometimes labeled as veal scaloppine; these are the most tender. If the thinner scallops are not available, place thicker veal cutlets in a large heavy-duty zip-top plastic bag or between two sheets of heavy-duty plastic wrap, and flatten to a 1/8-inch thickness using a meat mallet or rolling pin. Also try this recipe with chicken breasts or pork cutlets.

Ana Kelly
Recipe by Oxmoor House June 2006


Recipe Summary

4 servings (serving size: 3 ounces veal and 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.

  • Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.

  • Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam. Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.

  • Melt remaining 2 teaspoons butter in pan over medium-high heat. Add sliced mushrooms, shallot, and garlic; sauté 2 minutes. Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil. Remove from heat, and sprinkle with parsley.


Oxmoor House Healthy Eating Collection

Nutrition Facts

299 calories; fat 16.5g; saturated fat 7.8g; protein 21.1g; carbohydrates 11.2g; fiber 0.7g; cholesterol 89mg; iron 1.7mg; sodium 355mg; calcium 29mg.