Veal Scaloppine with Mushroom Marsala Sauce
Sweet Marsala and earthy Portobello mushrooms combine with real whipping cream for an easy-to-make masterpiece. Delicious with either veal, pork or turkey scaloppine.
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 20 - 25 mins
- Yields 6 servings
Preparation
What You Need
Instructions
In pie plate, mix together flour, salt, pepper and paprika; lightly dredge each scaloppine in mixture.
In a large nonstick skillet, melt butter; cook meat, in batches, removing from skillet when lightly browned; keep warm.
Remove stems from mushrooms. Cut caps into 1/4-inch (1/2 cm) thick slices; add to skillet and cook over medium heat, stirring until softened. Stir in broth, Marsala, real whipping cream, tomato paste, and onion; bring to boil. Reduce heat to medium; cook, stirring often, for 7 to 8 min or until beginning to thicken. Remove from heat. Stir in lemon rind.
To serve, spoon sauce over warm scaloppine, sprinkle with parsley and pepper.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 287 CaloriesProtein: 29 g
Carbohydrate: 13 g
Fat: 12 g
Fibre: 1.6 g
Sodium: 301 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
3 %
/
32
mg
Niacin:
62 %
Vitamin B12:
51 %
Riboflavin:
32 %
Zinc:
29 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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