Dairy Farmers of Canada

Veal Scaloppine with Mushroom Marsala Sauce

This recipe is taken from the 2000 Milk Calendar. 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.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 6 servings
Veal Scaloppine with Mushroom Marsala Sauce

Ingredients

  • 1 1/2 lb (675 g) thin veal scaloppine
  • 3/4 cup (180 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 tsp (2 mL) paprika
  • 2 tbsp (30 mL) butter
  • 12 1/2 oz (375 g) Portobello mushrooms
  • 3/4 cup (180 mL) chicken broth or beef broth
  • 1/2 to 3/4 cup (125 to 180 mL) Marsala wine
  • 1/2 cup (125 mL) 35 % cream
  • 2 tbsp (30 mL) tomato paste
  • 1 chopped green onion
  • 1/4 tsp (1 mL) finely grated lemon rind
  • 2 tbsp (30 mL) chopped fresh parsley
  • Coarse ground pepper to taste
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

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.

Learn more about

Nutritional information

Per serving
Energy: 287 Calories
Protein: 29 g
Carbohydrate: 13 g
Fat: 12 g
Fibre: 1.6 g
Sodium: 301 mg

Top 5 Nutrients

(% DV*)
Calcium: 3 % / 32 mg
Niacin: 62 %
Riboflavin: 32 %
Vitamin B12: 51 %
Zinc: 29 %