Here the veal is dredged in flour then sautéed. Serve over whole grain egg noodles or a blend of whole grain rice.
Makes 4 servings (serving size: 3 ounces veal and about 2 tablespoons sauce)
Prep Time: 15 min
Total Time: 30 min
Ease of Preparation: Easy
1 pound veal scaloppine (very thin)
1/4 cup all-purpose flour, divided
2/3 cup beef consommé
1 tablespoon butter
1/2 cup dry marsala wine
1 cup presliced mushrooms
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1. Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
3. Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick.
4. Return veal to pan; sprinkle with parsley.
Nutritional Notes: per serving: calories 193; fat 6.1g (sat 3g, mono 1.1g, poly 0.4g); iron 1.9mg; cholesterol 102mg; calcium 24mg; carbohydrate 7.5g; sodium 481mg; protein 26g; fiber 0.4g