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1/2 pound shiitake mushrooms
1 pound veal scaloppini
5 tablespoons butter, divided
1/3 cup pre-diced onions
1/2 cup flour
large zip-top bag
3/4 cup Marsala wine
3/4 cup chicken broth
1. Slice (rinsed) mushrooms into 1/4-inch slices. Cover veal with waxed paper; pound, using smooth side of meat mallet (or rolling pin), until about 1/4-inch thick. Wash hands.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon butter in pan and swirl to coat. Stir in onions; cook 2 minutes. Stir in 2 tablespoons butter and mushrooms; cook 3 minutes.
3. Place flour and veal in zip-top bag; seal tightly and shake to coat. Move mushroom and onion mixture to outer edge of pan; add 1 tablespoon butter. Place veal, using tongs, in center of pan (do not discard flour). Brown 1-2 minutes on each side, then remove from pan, leaving mushrooms and onions.
4. Stir in remaining 1 tablespoon butter and 2 tablespoons flour (from coating veal). Stir in wine and broth. Return veal to pan; reduce heat to low and simmer 6-8 minutes until sauce is slightly thickened. Serve.
CALORIES (per 1/4 recipe) 564kcal; FAT 24g; CHOL 127mg;
SODIUM 365mg; CARB 56g; FIBER 7g; PROTEIN 28g;
VIT A 0%; VIT C 1%; CALC 2%; IRON 18%