-= Exported from BigOven =-

Veal Scaloppine With Marsala Sauce

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Veal, Italian

-= Ingredients =-
6 Veal scallops
2 tablespoon Pillsbury BEST All
Purpose
Flour
2 tablespoon Progresso Plain Bread
Crumbs
1/4 teaspoon Salt
2 teaspoons Oil
1/2 cup Sweet Marsala wine
2 tablespoon Chopped fresh parsley

-= Instructions =-
Place 1 veal scallop between 2 pieces of plastic wrap or waxed
paper. Working from center, gently pound veal with flat side of meat
mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat
with remaining veal scallops. In pie pan or shallow dish, combine
flour, bread crumbs and salt; mix well. Lightly coat veal with flour
mixture. Heat oil in large skillet over medium high heat until hot.
Cook veal about 1 minute on each side or until browned. Remove veal
from skillet; cover to keep warm. Add wine to skillet; bring to a
boil. Cook 1-2 minutes or until wine is slightly reduced. Serve wine
sauce over veal; sprinkle with parsley. Per serving: 160 calories,
7 g fat, 75 mg cholesterol, 290 mg sodium, 5 g carbohydrate,
19 g protein Exchanges: 1/2 Starch, 2 1/2 Lean Meat OR 1/2
Carbohydrate, 2 1/2 Lean Meat Pillsbury's Classics, "Low-Fat
Italian", 1997
Per Serving (excluding unknown items): 21 Calories; 2g Fat (66.9%
calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 100mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.Nutr.
Assoc. : 0 0 0 0 0 0 0 0 0 0


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--
Helen Peagram
Freecyclemom
Ready to RV



--
Helen Peagram
Freecyclemom
Ready to RV

readtorv at gmail dot com

FREECYCLE MOM wrote:
> -= Exported from BigOven =-
>
> Veal Scaloppine With Marsala Sauce
>
> [snip recipe]

May substitute boneless chicken breast or boneless pork, similarly
pounded thin. Also good is to add some chopped shallots to the pan
after removing the scallops. Stir around for a minute, then add the
marsala. And you can add a smooth feel to the sauce by stirring in a
few little bits of chilled butter just at the end. -aem