Veal Marsala – a delicious recipe with Cooking spray, mushrooms, all-purpose, salt, cracked black pepper, veal scaloppine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add mushrooms, and cook 5 minutes or until tender. Set aside; keep warm.
2
While mushrooms cook, place flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Seal bag; shake to mix. Add veal; seal bag, and shake to coat veal. Remove veal from flour mixture, and reserve 1 tablespoon flour mixture; discard remaining flour mixture.
3
Melt margarine in skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm.
4
Combine wine and reserved 1 tablespoon flour mixture, stirring well with a wire whisk; add to skillet. Bring to a boil, scraping browned particles that cling to bottom of skillet. Spoon mushroom mixture and wine mixture over veal.
46
kcal
Calories
2
g
Fat
6
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Cooking spray, 1 (8-ounce) package sliced fresh mushrooms, 1/4 cup all-purpose flour, 1/4 teaspoon salt, and more.
Yes, Veal Marsala falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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