Veal Marsala

Name: Veal Marsala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps butter, divided; 59 milliliters all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley; 99 grams package fresh shiitake mushrooms; 2 garlic cloves, minced; 1 Tbsp fresh lemon juice; 237 milliliters fat-free, less-sodium beef broth; 118 milliliters sweet Marsala wine; 0 teaspoons salt; 59 milliliters minced shallot (about 1 large); 454 grams very thin veal cutlets (about 8 pieces; 1/8 inch thick)

Veal Marsala might be just the main course you are searching for. One portion of this dish contains about 26g of protein, 9g of fat, and a total of 276 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up lemon juice, butter, shiitake mushrooms, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Remove and discard stems from shiitake mushrooms. Slice mushroom caps; set aside.

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Shiitake Mushrooms

Mushrooms

Sprinkle veal with pepper and salt; lightly dredge in flour, shaking off excess.

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Pepper

All Purpose Flour

Salt

Veal

Heat 2 teaspoons butter in a large nonstick skillet over medium-high heat until butter begins to foam.

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Butter

Equipment you will use

Frying Pan

Add half of veal; cook 30 seconds to 1 minute on each side or until lightly browned.

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Veal

Remove veal from pan; keep warm. Repeat procedure with 2 teaspoons butter and remaining veal.

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Butter

Veal

Equipment you will use

Frying Pan

Melt remaining 2 teaspoons butter in pan over medium-high heat.

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Butter

Equipment you will use

Frying Pan

Add sliced mushrooms, shallot, and garlic; saut 2 minutes.

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Mushrooms

Shallot

Garlic

Add broth and Marsala, scraping pan to loosen browned bits. Bring to a boil, and cook 5 minutes or until liquid is reduced to 1 cup. Return veal and any juices to pan. Stir in lemon juice; bring to a boil.

Ingredients you will need

Lemon Juice