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Veal Scaloppine Marsala

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  Dried porcini mushrooms 1⁄2 Ounce
  All purpose flour 2 Tablespoon
  Thin sliced veal cutlets 2 Ounce (8 Pieces)
  Olive oil 4 Teaspoon
  Onion 1 Small, finely chopped
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Fat free lower sodium chicken broth 3⁄4 Cup (12 tbs)
  Marsala wine 1⁄2 Cup (8 tbs)

1. Place the dried mushrooms in a small bowl and add enough boiling water to cover by 1 inch. Let stand until softened, about 10-15 minutes; drain and chop.
2. Place the flour on a sheet of wax paper. Working one at a time, coat the veal cutlets with flour, shaking off excess. Place the cutlets on a large plate; reserve any remaining flour.
3. Heat 2 teaspoon oil in a large non-stick skillet over medium-high heat. Add 4 cutlets to the skillet and cook until lightly browned, about 1-2 minutes on each side; transfer to a clean plate. Add 1 teaspoon of the remaining oil to the skillet and repeat with the remaining cutlets.
4. Return the skillet to the heat and add the remaining 1 teaspoon oil. Add the mushrooms, onion, garlic, salt, and pepper; cook until the onion begins to soften, about 2 minutes. Stir in any remaining flour and cook for 15 seconds. Stir in the broth and Marsala; bring to a boil and cook until the mixture starts to thicken, about 1-2 minutes.
5. Return the veal cutlets to the skillet. Turn them to coat with the sauce and cook until heated through, about 1 minute.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 634 Calories from Fat 200

% Daily Value*

Total Fat 23 g34.8%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 45 mg15%

Sodium 1080.8 mg45%

Total Carbohydrates 57 g19%

Dietary Fiber 3.5 g13.9%

Sugars 15 g

Protein 21 g42.6%

Vitamin A 0.1% Vitamin C 20.8%

Calcium 7.4% Iron 14.9%

*Based on a 2000 Calorie diet

Veal Scaloppine Marsala Recipe