Ingredients:
- four 4- to 5-oz portions veal shoulder , tenderized and thin
- 1 tbsp blended minced fresh thyme and parsley
Directions:
- In a bowl, season the flour with the salt and pepper blend. Then lightly dust all the veal with the seasoned flour.
- Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala. Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove. Whisk in the remaining butter and pour over the cooked veal and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.39 Kcal (785 kJ) | ||
| Calories from fat | 87.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.77g | 15% | |
|---|---|---|---|
| Cholesterol | 44.68mg | 15% | |
| Sodium | 314.48mg | 13% | |
| Potassium | 194.27mg | 4% | |
| Total Carbs | 12.68g | 4% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 9.09g | 18% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 4% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 110.25 Kcal (462 kJ) | ||
| Calories from fat | 51.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 15% | |
|---|---|---|---|
| Cholesterol | 26.29mg | 15% | |
| Sodium | 185.03mg | 13% | |
| Potassium | 114.3mg | 4% | |
| Total Carbs | 7.46g | 4% | |
| Sugars | 0.37g | 2% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 5.35g | 18% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.4mg | 4% | |
| Calcium | 11.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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