Veal Scallopini with Marsala

Veal Scallopini with Marsala
Recipe type: Entrees
Cuisine: Northern Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
An elegant and easy to prepare dish with veal or pork; Low fat.
  • 1 lb Thin veal or pork cutlets
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 2 teaspoons butter, divided
  • 2 teaspoons olive oil, divided
  • ⅓ cup minced shallots
  • ¾ cup assorted mushrooms, such as shiitake, oyster and button mushrooms, sliced
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • ½ cup dry Marsala or white wine
  • ½ cup reduced-sodium chicken broth
  1. Blot veal dry with paper towels.
  2. Season with salt and pepper; dredge in flour, shaking off excess.
  3. In a large nonstick skillet, heat 1 teaspoon each butter and oil over high heat
  4. Cook veal in two batches, 1 minute per side or until lightly browned.
  5. Add remaining butter and oil for second batch. Transfer to a plate.
  6. Reduce heat to medium; cook shallots, mushrooms and thyme, stirring, for 5 minutes or until softened.
  7. Add Marsala and broth; cook for 2 minute or until slightly reduced.
  8. Return veal to skillet. Cook for 2 to 3 minutes, turning occasionally, until heated through and coated in sauce. Adjust seasoning with pepper to taste.
Nutrition Information
Calories: 238 Fat: 7g Saturated fat: 2g Carbohydrates: 13g Sodium: 450mg Fiber: 2g Protein: 27g Cholesterol: 94mg