Light Veal Marsala

1. 1

   Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consomme, stirring with a whisk; set aside.

2. 2

   Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.

3. 3

   Add wine to pan, scraping pan to loosen browned bits. Add consomme mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.