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Add a photoServings: 2
Ingredients
- 1 pound veal cutlets
- 1 tbsp. olive or possibly vegetable oil
- 1/2 c. minced onion
- 1 tbsp. finely minced parsley
- 1/8 teaspoon pepper
- 1/4 c. marsala
- Cherry tomatoes, sliced in half for garnish (optional)
- 2 tbsp. butter
- 1/2 c. sliced mushrooms
- 1 clove garlic, chopped
- 1/4 teaspoon salt
- 1/4 c. beef broth
Directions
- Place each veal cutlet between two sheets of waxed paper. With meat mallet or possibly rolling pin, lb. the veal cutlets till 1/4 inch thick. Set aside.
- In large skillet, heat butter and oil over medium high heat. Add in veal cutlets; cook in warm butter and oil, 1-2 min on each side or possibly till veal cutlet is tender and lightly browned. Remove cutlets to serving platter. Cover with aluminum foil and keep hot.
- Meanwhile, add in sliced mushrooms, minced onion, garlic, parsley, salt and pepper to skillet. Cook the vegetables, stirring 5 min or possibly till soft. Gradually add in beef broth and marsala. Bring liquid to a boil. Cook, stirring, 2-3 min. Pour sauce over veal. Garnish with cherry tomatoes, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 2 servings | |
| Calories 429 | |
| Calories from Fat 218 | 51% |
| Total Fat 24.54g | 31% |
| Saturated Fat 10.65g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 613mg | 26% |
| Potassium 833mg | 24% |
| Total Carbs 11.89g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.93g | 4% |
| Protein 32.41g | 52% |
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