Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. It’s a recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.
Ingredients
- 1 1/3 pounds veal medallions
- 2 tablespoons all-purpose flour, or as needed
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- ½ cup Marsala wine
- ½ cup water
- 1 tablespoon cornstarch
Directions
Step 1
Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
Step 2
Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
Step 3
Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
Step 4
Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
Step 5
Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 283 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat5g | 27% |
Cholesterol120mg | 40% |
Sodium150mg | 7% |
Total Carbohydrate9g | 3% |
Dietary Fiber0g | 0% |
Total Sugars2g | |
Protein22g | |
Calcium32mg | 2% |
Iron1mg | 7% |
Potassium236mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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