This dish is elegant enough to serve at a dinner party, yet easy enough for everyday cooking. Lean veal is cooked with Marsala wine, and mushrooms are added for flavour but no additional fat. Serve veal Marsala on a bed of orzo or other small pasta.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
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- 12 large white mushrooms
- 500 g veal steaks
- 1/2 tsp pepper
- 1/4 cup all-purpose flour
- 2 tbsp reduced-salt margarine cut into 4 pieces
- 3/4 cup dry Marsala wine
- 4 tbsp Italian parsley chopped
- Preheat the oven to 265°F (130°C). Place a baking sheet on the middle rack of the oven. Trim the ends off the mushrooms and thinly slice the mushrooms. Set aside.
- Place the veal between pieces of parchment paper and pound with a meat mallet until 2 mm thick. Sprinkle with pepper. Place the flour in a sealable plastic bag. Add the veal, a few slices at a time, and shake to coat.
- Coat a large nonstick frying pan with nonstick cooking spray and set over high heat. Melt 1 piece margarine in the pan. Sauté a few pieces of the veal at a time until browned, about 1 minute on each side, turning only once (do not crowd the pan). Transfer the veal to the baking sheet in the oven. Repeat with the remaining veal, adding margarine as needed.
- Sauté the mushrooms in the frying pan until golden, about 3 minutes. Pour in the Marsala, scraping up any browned bits left in the pan. Cook until the pan juices are reduced to 1⁄2 cup, about 2 minutes. Return the veal to the pan, stacking if necessary. Turn to coat with the pan juices. Sprinkle with parsley and serve veal Marsala immediately while still hot.
Per serving: 369 calories, 40 g protein, 14 g total fat, 3 g saturated fat, 136 mg cholesterol, 9 g total carbohydrate, 2 g sugars, 2 g fibre, 161 mg sodium
To save on your grocery bill, you can substitute equal amounts of chicken breasts for the more expensive veal.