A delicious Italian dish: Veal Marsala Scaloppine
Veal Marsala Scaloppine
This is great served over rice or linguine.
Recipe Details
Servings: 6 servings
Calories: 552kcal
Ingredients
- 2 pounds veal round, cut into ¼-inch slices
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white pepper
- ½ teaspoon dried oregano
- ½ cup (1 stick) butter
- 2 tablespoons extra-virgin olive oil
- 1 cup green onions (include green tops), sliced
- 1 cup fresh mushrooms, sliced
- 1 cup Marsala wine
- 1 teaspoon fresh basil leaves, chopped
- 1 cup chicken broth
Instructions
- Pound the veal slices to tenderize them. Cut the tenderized slices into about 2½" x 2½" pieces and set aside.
- Put flour, salt, pepper and oregano into a large plastic zip baggie and mix well. Add the veal to the bag and shake well until the veal pieces are well coated with the flour mixture. Set aside.
- Heat the butter and olive oil in a deep non-stick skillet and saute the onions lightly. Remove the onions from the skillet with a slotted spoon.
- In the same pan, brown the coated veal on both sides, being careful not to over-cook. You may have to brown the veal pieces just a few at a time. When the veal is browned, return it all to the skillet with the sauted onions.
- Add the Marsala wine and basil to the pan. Simmer until a rich sauce forms. If the sauce is too thick, you can add some chicken broth.
- Add the mushrooms and simmer for another 2 to 3 minutes and serve.
Nutrition
Serving: 1serving, Calories: 552kcal, Carbohydrates: 24g, Protein: 33g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 803mg, Potassium: 671mg, Fiber: 1g, Sugar: 4g, Vitamin A: 663IU, Vitamin C: 6mg, Calcium: 52mg, Iron: 3mg