Veal Marsala
Total time: 15 minutes
The tender veal scallops cook quickly and are finished with a silky wine sauce. I can't get Marsala so I use Madeira. Both are a slightly sweet, fortified wine. Chicken breasts, pounded thin, or turkey scallops would make good substitutes. Both would need a bit more cooking.
Ingredients:
- 6 - 8 veal cutlets, thinly sliced - scallops, 340gr, 12oz
- 1/2 cup Marsala, you can substitute Madeira if you have some on hand, 112gr, 4oz
- 1/4 cup beef broth, (2oz, 60ml), 56gr, 1oz
- 1 tbs tomato paste, 15gr, .53oz
- 3 tbs flour, 30gr, 1oz
- 1 tbs butter, 14.2gr, .5oz
- 1 tbs olive oil, 13.5gr, .48oz
Instructions:
- Place each piece of veal between 2 sheets of cling film (plastic wrap) and pound with a meat mallet of the edge of a heavy plate. You want to get them a bit thinner and larger.
- In large, nonstick skillet heat the butter and oil over medium high heat.
- Spread the flour out on a plate. Dip the veal into the flour, coating both sides then place in the pan. Do not crowd. Do them in batches if necessary.
- Quickly brown on both sides, about one minute each.
- Remove to an oven proof serving platter. Keep veal in a warm oven (125F, 75C) while finishing sauce.
- Add the Marsala, beef stock and tomato paste to the pan, stirring constantly. Using a wooden spoon or plastic spatula scrape up any browned bits on the bottom of the pan.
- Let sauce cook rapidly until reduced and thickened slightly, about 5 minutes.
- Pour sauce over veal and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 918 / 459 Total Carbohydrates: 40 / 20 Dietary Fiber: .5 / .25 Total Fat: 37 / 18.5 Saturated Fat: 13 / 6.5 Cholesterol: 303 / 151.5 Protein: 74 / 37 Calcium: 83 / 41.5 Sodium: 713 / 356.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
