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Veal Scaloppine with Mushroom Marsala Sauce

 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
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.