Veal Scaloppine with Marsala Skillet

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3.5 by 2 people

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  • Makes: 2 servings
  • Start to Finish: 15 mins

Veal Scaloppine with Marsala Skillet

Reviews (0)

3.5 by 2 people

Rate This!

Directions

  1. In a 12-inch skillet cook mushrooms and green onions in 2 teaspoons of the butter for 4 to 5 minutes or until tender. Remove from skillet, reserving drippings. Set aside.
  2. Meanwhile, cut veal into 2 serving-size pieces. Place each piece of veal or chicken between 2 sheets of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to about 1/8-inch thickness. Remove the plastic wrap.
  3. Sprinkle veal with salt and pepper. In the same skillet cook veal in the remaining 2 teaspoons butter over medium-high heat about 2 minutes or until cooked through, turning once. Transfer to dinner plates. Keep warm.
  4. Add Marsala and broth to drippings in skillet. Bring to boiling. Boil gently, uncovered, about 1 minute, scraping up any browned bits. Return mushroom mixture to skillet; add parsley. Heat through. To serve, spoon the mushroom mixture over meat. Makes 2 servings.
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Nutrition Facts (Veal Scaloppine with Marsala Skillet)

  • Per serving:
  • 283 kcal ,
  • 12 g fat
  • (6 g sat. fat ,
  • 112 mg chol. ,
  • 364 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 27 g pro.
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