Veal Scaloppine with Mushroom Marsala Sauce

This recipe is taken from the 2000 Milk Calendar. Sweet Marsala and earthy Portobello mushrooms combine with real whipping cream for an easy-to-make masterpiece. Delicious with either veal, pork or turkey scaloppine.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 6 servings
veal scaloppine with mushroom marsala sauce

Ingredients

  • 1 1/2 lb (675 g) thin veal scaloppine
  • 3/4 cup (180 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1/2 tsp (2 mL) paprika
  • 2 tbsp (30 mL) butter
  • 12 1/2 oz (375 g) Portobello mushrooms
  • 3/4 cup (180 mL) chicken broth or beef broth
  • 1/2 to 3/4 cup (125 to 180 mL) Marsala wine
  • 1/2 cup (125 mL) 35 % cream
  • 2 tbsp (30 mL) tomato paste
  • 1 chopped green onion
  • 1/4 tsp (1 mL) finely grated lemon rind
  • 2 tbsp (30 mL) chopped fresh parsley
  • Coarse ground pepper to taste

Preparation

In pie plate, mix together flour, salt, pepper and paprika; lightly dredge each scaloppine in mixture.

In a large nonstick skillet, melt butter; cook meat, in batches, removing from skillet when lightly browned; keep warm.

Remove stems from mushrooms. Cut caps into 1/4-inch (1/2 cm) thick slices; add to skillet and cook over medium heat, stirring until softened. Stir in broth, Marsala, real whipping cream, tomato paste, and onion; bring to boil. Reduce heat to medium; cook, stirring often, for 7 to 8 min or until beginning to thicken. Remove from heat. Stir in lemon rind.

To serve, spoon sauce over warm scaloppine, sprinkle with parsley and pepper.

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Nutrition

Nutritional Information

per serving
Energy: 287 Calories
Protein: 29 g
Carbohydrate: 13 g
Fat: 12 g
Fibre: 1.6 g
Sodium: 301 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 3 % / 32 mg
Niacin: 62 %
Vitamin B12: 51 %
Riboflavin: 32 %
Zinc: 29 %