dish
Veal Marsala with Mushrooms

4
Serves
239
Calories
14
Nutrients
17
Vitamins

Ingredients

1 1/2 tablespoons olive oil
8 ounces mushrooms , sliced
1/3 cup Marsala wine
2/3 cup low-sodium beef or chicken broth
2 tablespoons chopped parsley

Cooking Instructions

1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the veal with salt and pepper and dredge it in flour.

2. Sauté the veal over medium-high heat until golden brown, about 2 minutes on each side. Remove the veal to a platter and keep warm.

3. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.

4. Add the broth and any juices that have accumulated on the platter. Simmer the broth mixture until it has reduced by half, about 5 minutes.

5. Add the veal and cook for a moment to heat it thoroughly. Remove the veal to a platter, spoon the sauce over the chicken, sprinkle with parsley and serve.

Serving Size: 1 veal cutlet

Nutrition Information

Number of Servings: 4
Calories
239
Protein
32 g
Total Carbohydrate
5 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Sugar
1 g
Total Fat
8 g
Saturated Fat
2 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
111 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
53 %
Percent Calories from Carbohydrate
9 %
Percent Calories from Fat
28 %
Vitamin A
71 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
16 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
9 mcg
Vitamin C
4 mg
Vitamin D
2 IU
Folate
38 mcg
Vitamin E
2 IU
Vitamin K
0 mcg
Pantothenic Acid
3 mg
Calcium
22 mg
Iron
2 mg
Phosphorus
341 mg
Potassium
614 mg
Sodium
293 mg
Zinc
2 mg