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Veal Scaloppine with Marsala

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

10 min

Ready

25 min
Trans-fat Free, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ pound veal scaloppine
cut into 1/4 inch slices
*
1 x all-purpose flour
for dredging
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1 x salt
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1 x black pepper
freshly ground
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2 tablespoons butter
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2 tablespoons olive oil
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¼ cup marsala wine
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Ingredients

Amount Measure Ingredient Features
226.8 g veal scaloppine
cut into 1/4 inch slices
*
1 x all-purpose flour
for dredging
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1 x salt
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1 x black pepper
freshly ground
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3E+1 ml butter
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3E+1 ml olive oil
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59 ml marsala wine
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Directions

Unless the scaloppine are very small, cut them into pieces measuring about 3 inches by 3 in or slightly larger.

Place them between sheets of wax paper and pound lightly to flatten. (use a rolling pin, bottom of a heavy skillet, pounder, etc.)

Blend flour with salt and pepper to taste.

Dip the meat into flour to coat lightly.

Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer.

Cook over relatively high heat until golden brown on one side.

Turn and cook until golden brown on the other.

The cooking time should be from 4 to 6 min.

Transfer meat to a serving platter or two plates and keep warm.

To the skillet add the wine and stir to dissolve the particles in the pan.

Reduce wine slightly and pour equal amounts over each serving.

Naturally, these amounts may be increased to serve more people.

For Chicken marsala, you can use chicken breasts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 44251% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 82mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 0%
Calcium 1% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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