Veal Marsala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 med white mushrooms, thinly sliced1/4 C olive oil8 thin slices veal scaloppine (approx 1 1/4 pounds)4 scallions (white and green parts), finely chopped1/3 C sweet Marsala wine1/2 C beef broth1 T chopped fresh basil1 T unsalted butterSalt and freshly ground black pepper, to taste
Bring med pot of water to a boiil, add mushrooms, blanch for 2 minutes, drain, and reserve.
Heat olive oil in large skillet over med-high heat and saute veal until browned on both sides, about 6 minutes total. Remove veal, cover lightly with aluminum foil, and keep warm. Reduce heat to med and saute the scallions for 2 to 3 minutes, or until soft. Add mushrooms and continue to cook and stir for 3 minutes, or until mushrooms have browed. Return veal to the skillet and add wine, 1/3 beef broth, basil, butter, salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer for 6 to 8 minutes adding more broth if necessary.
Serving Size: 2 pieces per serving
Heat olive oil in large skillet over med-high heat and saute veal until browned on both sides, about 6 minutes total. Remove veal, cover lightly with aluminum foil, and keep warm. Reduce heat to med and saute the scallions for 2 to 3 minutes, or until soft. Add mushrooms and continue to cook and stir for 3 minutes, or until mushrooms have browed. Return veal to the skillet and add wine, 1/3 beef broth, basil, butter, salt and pepper to taste. Bring to a boil, reduce the heat to low, cover and simmer for 6 to 8 minutes adding more broth if necessary.
Serving Size: 2 pieces per serving
Nutritional Info Amount Per Serving
- Calories: 926.0
- Total Fat: 40.5 g
- Cholesterol: 421.4 mg
- Sodium: 437.2 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.8 g
- Protein: 126.5 g
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