Veal Tikka Masala

Budget.Gourmet's picture

Sep. 16, 2011


Safflower oil 1/4 Cup (4 tbs)
Thin veal scaloppine 2 Pound
Onion 1 Medium , finely chopped
Packaged sliced mushrooms 2 Cup (32 tbs)
Tikka masala sauce 15 Ounce (1 Jar)


1. In a nonstick 12-inch skillet over medium-high heat, heat 2 tablespoons oil. Add 3 or 4 slices veal (whatever will fit without crowding the pan), cook 1 minute, turn and cook 1 minute longer. Transfer to a plate, arranging in a single layer, and repeat with remaining veal. (Do not stack veal, or it will steam and overcook.)

2. Add onion and mushrooms to pan and cook over medium heat, stirring, until tender, about 7 minutes. Add sauce and bring to simmering. Return veal and any juices that have collected to skillet and cook, turning, just until heated through, 1 to 2 minutes.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 453Calories from Fat 132

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1020 mg42.5%

Total Carbohydrates 20 g6.7%

Dietary Fiber 2 g8%

Sugars 9 g

Protein 53 g106%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet