Veal Marsala
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
veal cutlets |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1/2 |
teaspoon |
Italian seasoning |
|
1 |
medium |
shallot -- finely diced |
|
1 |
clove |
garlic -- minced |
|
8 |
ounces |
crimini mushrooms -- sliced |
|
1/2 |
cup |
Marsala wine |
|
1 |
cup |
low sodium beef broth |
|
2 |
tablespoons |
unsalted butter |
|
2 |
tablespoons |
olive oil |
| Pound veal until 1/4 inch thick. Sprinkle with salt, pepper, and Italian seasoning. Heat butter in large skillet. Add mushrooms and shallot and cook until mushrooms soften and loose their water. Add garlic and cook for 30 seconds. Remove from pan. Add oil and heat to medium-high. Cook veal in batches for about 1 1/2 minutes per side. Remove from pan. Add wine to pan and scrap up browned bits. Add broth to pan and cook until reduced by half. Return veal and mushrooms to pan and warm through. Makes 6 servings. |
| Per Serving: 324 Calories; 19g Fat (54.9% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 134mg Cholesterol; 312mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat. |