SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.7
  • Total Fat: 16.9 g
  • Cholesterol: 111.3 mg
  • Sodium: 732.8 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 27.6 g

View full nutritional breakdown of Veal Marsala calories by ingredient
Report Inappropriate Recipe

Veal Marsala

Submitted by: MCK1978

Introduction

From: http://www.epicurious.com/recipes/food/vie
ws/Veal-Marsala-106274
From: http://www.epicurious.com/recipes/food/vie
ws/Veal-Marsala-106274

Number of Servings: 4

Ingredients

    3 tablespoons unsalted butter
    1 pound mushrooms, quartered
    1 large garlic clove, minced
    2 tablespoons chopped fresh flat-leaf parsley
    1 1/2 pound veal cutlets (also called scallopini; 1/4 inch thick)
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1/4 teaspoon dried thyme, crumbled
    1/4 teaspoon dried oregano, crumbled
    1 1/2 tablespoons olive oil
    1/3 cup all-purpose flour
    2/3 cup sweet Marsala wine
    1 cup beef stock


    Accompaniment: egg fettuccine tossed with butter


Directions

Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then sauté mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and sauté, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.

Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.

Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then sauté until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Sauté remaining veal in 2 more batches using remaining oil and butter.

Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.

Read More http://www.epicurious.com/recipes/food/views/Veal-Marsala-106274#ixzz1QaIfEzsL


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MCK1978.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe