Veal Scallopini With Marsala – a delicious recipe with veal scallops, flour, Salt, butter, canola oil, green onions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pound veal scallops lightly with a mallet if they are too thick.
2
Dredge each in a mixture of flour, salt and pepper.
3
Over medium heat melt butter and oil together.
4
Add veal and turn up heat slightly.
5
Saute, turning frequently until veal is browned on all sides; remove veal to separate plate.
6
Pour off all but 2 tablespoons of the pan drippings.
7
Add the finely minced green onions and saute until translucent.
8
Add the sliced mushrooms and scrape bottom of pan to bring up any juices.
9
Put in veal scallops, wine and beef bouillon.
10
Bring mixture to a boil, then turn heat down to very low; cover and let simmer for approximately 12 minutes until sauce is thickened.
343
kcal
Calories
19
g
Fat
31
g
Carbs
13
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 9 ingredients. The key ingredients include: 1 1/2 lb. veal scallops (each piece should be at least 3-inches by 3-inches), 1/2 c. flour, Salt and pepper, 2 Tbsp. butter, and more.
Yes, Veal Scallopini With Marsala falls under the Seafood 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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