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Veal Marsala
Recipes
Veal Marsala

Ingredients

  • ½ pound shiitake mushrooms
  • 1 pound veal scaloppini
  • waxed paper
  • 5 tablespoons butter, divided
  • ⅓ cup pre-diced onions
  • ½ cup flour
  • large zip-top bag
  • ¾ cup Marsala wine
  • ¾ cup chicken broth

Steps

  1. Slice (rinsed) mushrooms into ¼-inch slices. Cover veal with waxed paper; pound, using smooth side of meat mallet (or rolling pin), until about ¼-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.
  5. CALORIES (per ¼ recipe) 564kcal; FAT 24g; CHOL 127mg;
  6. SODIUM 365mg; CARB 56g; FIBER 7g; PROTEIN 28g;
  7. VIT A 0%; VIT C 1%; CALC 2%; IRON 18%