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Veal Scaloppine with Mushroom Marsala Sauce

Total Time
30 mins

This delicious veal scaloppine dish is topped with an impressive mushroom marsala sauce and is ready in 30 minutes.

Veal Scaloppine with Mushroom Marsala Sauce

Photo: Annabelle Breakey; Styling: Randy Mon
 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
Step 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

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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 508Calories from Fat 53
% Daily Value *
Total Fat 30g47%

Saturated Fat 15g75%
Cholesterol 153mg51%
Sodium 817mg35%
Total Carbohydrate 21g8%

Dietary Fiber 1.7g7%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.