Veal Scaloppine with Marsala Sauce: The Best Veal Scaloppine with Marsala Sauce Recipe from Cook'n

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	Veal Scaloppine with Marsala Sauce

Serves: 6

Print this Recipe

Prep Time: 20 minutes - Yield: 6 servings

   6 veal cutlet , (about 1/2 pound)
   2 tablespoons all-purpose flour
   2 tablespoons unseasoned dry bread crumbs
   1/4 teaspoon salt
   2 teaspoons oil
   1/2 cup sweet marsala wine
   2 tablespoons chopped fresh parsley

1. Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining cutlets.

2. In pie pan or shallow dish, combine flour, bread crumbs and salt; mix well. Lightly coat cutlets with flour mixture.

3. Heat oil in large skillet over medium-high heat until hot. Add cutlets; cook about 1 minute on each side or until browned. Remove from skillet; cover to keep warm.

4. Add wine to skillet; bring to a boil. Cook 1 to 2 minutes or until wine is slightly reduced. Serve wine sauce over veal; sprinkle with parsley.

Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 170 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 95 mg 32% * Sodium: 270 mg 11% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 26 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 3 Lean Meat

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