Veal Scaloppine with Mushroom Marsala Sauce
Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4Total Time30 mins
AuthorSherry Huff, Sacramento,
This delicious veal scaloppine dish is topped with an impressive mushroom marsala sauce and is ready in 30 minutes.

How to Make It

Step 1
1

In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.

Step 2
2

Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.

Step 3
3

In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1/3 cup flour
  About 1 tsp. salt, divided
  About 1 tsp. black pepper, divided
 1 teaspoon dried oregano
 1 pound veal cutlets, pounded to about 1/4 in. thick
 2 tablespoons olive oil
 3 tablespoons butter
 12 ounces mushrooms, sliced
 3 tablespoons chopped garlic
 2/3 cup sweet marsala wine
 1/2 cup reduced-sodium beef broth
 1/2 cup whipping cream

Directions

Step 1
1

In a bowl, combine flour, 1 tsp. each salt and pepper, and the oregano. Lightly dust veal with flour mixture and set on a plate.

Step 2
2

Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter.

Step 3
3

In the same pan, melt butter, then add mushrooms and garlic; sauté 5 minutes. Add marsala and broth. Cook over high heat until slightly reduced, 5 minutes. Add cream and salt and pepper to taste. Return to a boil. Pour sauce over veal. Serve with sautéed spinach and mashed potatoes.

Step 4
4

Note: Nutritional analysis is per serving.

Veal Scaloppine with Mushroom Marsala Sauce