Veal scaloppine with mushroom marsala sauce


Dinner tonight, November 4, 2016
A really deluxe dinner for great dinner parties or for your loved one.
4 servings

  • cup flour
  • About 1 tsp. salt, divided
  • About 1 tsp. black pepper, divided
  • 1 teaspoon dried oregano
  • 1 lb. veal cutlets, pounded to about 1/4 in. thick
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 12 ounces mushrooms, sliced
  • 3 tablespoons chopped garlic
  • cup sweet marsala wine
  • ½ cup reduced-sodium beef broth
  • ½ cup whipping cream

1) In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.

Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.

3) In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.

Nutritional notes:
Amount per serving
Calories: 508
Calories from fat: 53%
Protein: 28g
Fat: 30g
Saturated fat: 15g
Carbohydrate: 21g
Fiber: 1.7g
Sodium: 817mg
Cholesterol: 153mg

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