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Orange Veal Marsala

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  Thin veal cutlets/Veal scallops 1⁄2 Pound
  All purpose flour 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Olive oil 1 Teaspoon
  Margarine 1 Teaspoon
  Unsweetened orange juice 1⁄2 Cup (8 tbs) (No Sugar Added)
  Orange 6 Ounce, peeled and sectioned (Use 1 Small)
  Dry marsala wine 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1 Tablespoon
  Pepper 1 Dash

1. On sheet of wax paper dredge veal in flour, coating both sides.
2. In 10-inch nonstick skillet heat margarine and oil until margarine is melted; add veal and cook over medium-high heat, until lightly browned, 4 to 5 minutes on each side. Transfer to plate and set aside.
3. In same skillet combine remaining ingredients and cook over high heat, until thoroughly heated, 3 to 5 minutes, scraping particles from bottom of pan.
4. Return veal to skillet and turn to coat with orange mixture; cook until veal is heated through, 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 530 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 180 mg60%

Sodium 584 mg24.3%

Total Carbohydrates 44 g14.8%

Dietary Fiber 5.1 g20.5%

Sugars 15.7 g

Protein 52 g103.4%

Vitamin A 36.5% Vitamin C 213.7%

Calcium 9.7% Iron 11.3%

*Based on a 2000 Calorie diet


Orange Veal Marsala Recipe