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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 can (8-ounce) button mushrooms
- 6 Tbsp. Chicken stock
- 2 tsp Lemon juice
- Â Â Salt to taste
- 8 x Thin small veal escalopes
- Â Â Seasoned flour
- 2 ounce Butter
- 4 Tbsp. Marlasa wine
- Â Â Minced parsley
Directions
- Heat oil in saucepan; add in mushrooms & shake over moderate heat for 1 minute. Add in half of stock, 1 tsp lemon juice & salt to taste; cover & leave over low heat. Beat veal very thinly, sprinkle with lemon juice & coat with seasoned flour. Heat butter in large frying pan & fry veal (in single layers) till golden brown, about 5 min on each side. Stir in Marsala, cook for another minute, then set veal aside. Add in remaining stock to frying pan, stir & let bubble till sauce is syrupy; pour over veal. Garnish with cooked mushrooms & minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 8 servings | |
| Calories 82 | |
| Calories from Fat 80 | 98% |
| Total Fat 9.14g | 11% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 58mg | 2% |
| Potassium 13mg | 0% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.18g | 0% |
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