Veal Marsala
 
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

Ingredients
 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

Preparation

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