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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 493.5
  • Total Fat: 11.4 g
  • Cholesterol: 169.5 mg
  • Sodium: 218.2 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 54.4 g

View full nutritional breakdown of Veal Escalope with plum Marsala sauce - 493 cal calories by ingredient
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Veal Escalope with plum Marsala sauce - 493 cal

Submitted by: MARILENASPARK

Introduction

The veal needs to be marinated a couple of hours in advance. I love the plum - veal mix. Add a dash of wasabi powder to the mass potatoes. Splendid!! Lovely and classy. This is an anti - Cholesterol recipe. In this recipe includes mash potatoes and cauliflower side dish and vegetable julienne. The veal needs to be marinated a couple of hours in advance. I love the plum - veal mix. Add a dash of wasabi powder to the mass potatoes. Splendid!! Lovely and classy. This is an anti - Cholesterol recipe. In this recipe includes mash potatoes and cauliflower side dish and vegetable julienne.
Number of Servings: 2

Ingredients

    4 veal escalope of 75g each
    60ml Marsala
    1 tbsp lemon juice
    1/2 tsp olive oil
    1 big carrot (180g)
    1 big Zucchini (150g)
    1tsp corn flour
    180 ml water
    1 garlic clove minced
    1 tbsp plum jam
    3 spring onion cut in julienne
    1 medium potatoes (100g)
    100g cauliflower

Directions

1. trim all visible fat. Mix marsala vine and the lemon juice. Addf the meat and marinate over a couple of hours (min 2h).

2. Stain the meat and preserve the marinade. Heat the oil in pan and fry the escalopes. Keep warm.

3. Cut the carrots and the zucchini in julienne 10cm long. Steam cook. Keep warm.

4. Steam cook the potatoes and the cauliflower. Mash.

5. Mix the corn flour and the marinade in a pan. Add the water, garlic and the jam. Bring to boil and mixing constantly until the sauce is thicker.

6. Present the veal escalopes over a bed of mash potatoes (w.cauliflowers). Pour the sauce. Then add the steamed legumes with the spring onions.

Enjoy and Healthy Day!

Number of Servings: 2

Recipe submitted by SparkPeople user MARILENASPARK.






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