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Sauteed Veal Marsala

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Anonymous (not verified)
  Margarine 4 Teaspoon
  Veal 10 Ounce
  Sliced mushrooms 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Dry marsala wine 1⁄2 Cup (8 tbs)
  Canned chicken broth 1⁄4 Cup (4 tbs)
  All purpose flour 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1 Dash

In 9-inch nonstick skillet heat margarine until bubbly and hot; add veal and quickly saute on both sides.
Remove veal from pan and set aside.
In same skillet combine mushrooms and garlic; cook over high heat, stirring constantly, until liquid evaporates.
Add wine and cook, stirring occasionally, for 3 to 4 minutes.
Combine broth and flour, stirring to dissolve flour; add to skillet and cook, stirring constantly, until sauce thickens.
Add veal, any juices remaining from veal, and salt and pepper and cook until heated; serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 748 Calories from Fat 379

% Daily Value*

Total Fat 42 g65.4%

Saturated Fat 14 g69.8%

Trans Fat 0 g

Cholesterol 225 mg75%

Sodium 1517 mg63.2%

Total Carbohydrates 24 g7.9%

Dietary Fiber 0.32 g1.3%

Sugars 0.1 g

Protein 55 g109.2%

Vitamin A 14.3% Vitamin C 2.7%

Calcium 6.4% Iron 3%

*Based on a 2000 Calorie diet


Sauteed Veal Marsala Recipe