Veal Scaloppine With Cheese And Madeira Sauce Recipe

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Servings: 6


Cost per serving $2.57 view details
  • 2 lbs. veal scaloppine (sliced thin and lightly breaded)
  • 1/2 c. butter
  • 3 tbsp. Madeira
  • 1 tbsp. flour
  • 1/2 c. lowfat milk
  • 1/2 c. water
  • 1 bouillon cube
  • 1/4 teaspoon nutmeg
  • Freshly grnd black pepper
  • 1/2 pound Gruyere or possibly Emanthaler cheese, grated


  1. Heat 6 Tbsp. of butter in a skillet over medium heat, add in veal and cook till browned on both sides. (Don't over cook!) Remove veal to a plate.
  2. Add in Madeira to the skillet and cook for a few seconds, scraping particles on the bottom. Set skillet aside.
  3. To make sauce: Bring water and lowfat milk to a boil in a saucepan and dissolve the bouillon cube in the mix. In another small saucepan, heat remaining 2 Tbsp. butter, add in flour and stir with a wire whisk till blended. Add in water-lowfat milk mix to this at once, stirring continuously till thickened, well blended, and smooth. Add in nutmeg and season with pepper.
  4. Arrange veal in a single layer in a shallow baking dish. Pour sauce over veal and top with grated cheese.
  5. Dish can be refrigerated at this point for several hrs. Before serving, heat oven to 425 degrees and heat veal till cheese melts and turns brown, about 20 min.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 145g
Recipe makes 6 servings
Calories 321  
Calories from Fat 247 77%
Total Fat 28.05g 35%
Saturated Fat 17.21g 69%
Trans Fat 0.0g  
Cholesterol 83mg 28%
Sodium 377mg 16%
Potassium 95mg 3%
Total Carbs 3.18g 1%
Dietary Fiber 0.0g 0%
Sugars 1.78g 1%
Protein 12.72g 20%
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