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View more "Main Dishes" recipes Veal Scaloppine with Mushroom Marsala Sauce Recipe

Veal Scaloppine with Mushroom Marsala Sauce

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/veal-scaloppine-with-mushroom-marsala-sauce?source=calendar
Veal Scaloppine with Mushroom Marsala Sauce true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 20 - 25 mins
  • Yields 6 servings

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

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2000 Milk Calendar Explore all Milk Calendar recipes

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

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.

152 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2000 Milk Calendar Explore all Milk Calendar recipes

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2000 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

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

Top 5 Nutrients

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

*percentage of daily value

*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.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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