Veal Marsala and Potato Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The secret to tender veal is to cook it quickly over high heat, and be careful not to overcook it. Don't worry if it's a little pink inside after 1 minute; it will continue to cook after it's removed from the pan. Cook the veal and mushrooms while the potato cakes reheat. Ingredients:
2 potato cakes |
1/4 cup fat-free, less-sodium chicken broth |
1/4 cup dry marsala |
1 teaspoon cornstarch |
1/2 teaspoon salt |
1 teaspoon olive oil |
1/2 pound veal scaloppine, cut into 3-inch pieces |
1/2 teaspoon freshly ground black pepper |
1 cup sliced mushrooms |
1 teaspoon bottled minced garlic |
Directions:
1. Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.
2. Combine broth and next 3 ingredients.
3. Heat oil in a large nonstick skillet over high heat. Sprinkle veal with pepper; add to pan. Cook over high heat 30 seconds on each side. Remove from pan; set aside. Reduce heat to medium. Add mushrooms and garlic; sauté 4 minutes. Stir broth mixture with a whisk; add to mushroom mixture. Cook, stirring constantly with a whisk, 1 minute or until thickened. Pour sauce over veal. Spoon veal mixture evenly over potato cakes.
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