In this classic Italian recipe, thin slices of veal are quickly seared in a skillet, and the pan drippings are used to make the delectable marsala sauce.
- 1-1/2 cups fresh mushrooms, quartered, halved, or sliced
- 1/4 cup sliced green onion
- 4 teaspoons margarine or butter
- 8 ounces veal leg round steak or sirloin steak or 2 skinless, boneless chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup dry Marsala or dry sherry
- 1/4 cup chicken broth
- 1 tablespoon snipped fresh parsley
- In a 12-inch skillet cook mushrooms and green onion in 2 teaspoons of the hot margarine or butter for 4 to 5 minutes or until tender. Remove from skillet; set aside.
- Meanwhile, cut veal into 2 serving-size pieces. Place one piece of veal or one chicken breast between 2 sheets of clear plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to about 1/8-inch thickness. Remove plastic wrap. Repeat with remaining veal or chicken.
- Sprinkle meat with salt and pepper. In the same skillet cook veal or chicken in the remaining hot margarine or butter over medium-high heat about 1 minute on each side or until light brown. Transfer to warm dinner plates; keep warm.
- Add Marsala or sherry and chicken broth to drippings in skillet. Bring to boiling; boil gently, uncovered, about 1 minute, scraping up any browned bits. Return mushroom mixture to skillet; add parsley. Heat through.
- To serve, spoon the mushroom mixture over meat. Serve immediately. Makes 2 servings.
- Double this recipe to serve 4, but cook the meat half at a time.
- Calories 283, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 92 mg, Sodium 384 mg, Carbohydrate 6 g, Fiber 1 g, Protein 27 g. Daily Values: Vitamin A 12%, Vitamin C 10%, Calcium 0%, Iron 13%.
- Percent Daily Values are based on a 2,000 calorie diet