Recipes Meats Veal Marsala

Veal Marsala

Veal Marsala

Servings: 4
Utensils

3 Qt. sauce pan; large skillet and cover

Nutritional Facts

  • Calories 405.4
  • Proteins 32.5 g
  • Fat 10.4 g
  • % Fat 23.8 %
  • Carbohidrates 41.9 g
  • Fiber 1.9 g
  • Cholesterol 145 mg
  • Sodium 313 mg

Ingredients

  • 1 pound boneless veal leg top round, 1/4 inch thick
  • Freshly ground pepper
  • 8 onces yolk-free noodles
  • 1 teaspoon butter, optional
  • 1 cup sliced fresh mushrooms
  • 1/2 cup fat-free veal or beef stock
  • 1/4 cup dry marsala wine, or veal or beef stock
  • 1 teaspoon low sodium soy sauce, optional
  • 1 tablespoon chooped fresh parsley

Preparation

Cut veal into 4 pieces. With meat mallet, pound each piece to 1/8 inch thickness. Lightly sprinkle with pepper; set aside.

In a sauce pan, bring to boil about 2 1/2 quarts water. Cook noodles dente; drain and keep warm.

In skilletover medium heat, preheat oil and butter 2 minutes. Cook veal about 2 minutes per side, until lightly browned and cooked through; remove to heated platter, cover with skillet cover and keep warm.

In same skillet over medium heat, sauté mushrooms until tender; add stock, wine and soy sauce. Using wooden spon, stir to loosen any browned particles from bottom of pan. Cook, uncovered, 3 to 4 minutes to reduce liquid to about 1/2 cup. Stir in parsley. Arrange cooked noodles in center of plater and place veal around edges; spoon hot sauce and mushrooms over veal and noodles.

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