Ingredients
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1 ⅓ pounds veal medallions
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2 tablespoons all-purpose flour, or as needed
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2 tablespoons butter
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1 tablespoon extra-virgin olive oil
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salt and pepper to taste
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½ cup Marsala wine
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½ cup water
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1 tablespoon cornstarch
Directions
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Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
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Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
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Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
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Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
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Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
Nutrition Facts (per serving)
| 283 | Calories |
| 13g | Fat |
| 9g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 283 | |
| % Daily Value * | |
| Total Fat 13g | 17% |
| Saturated Fat 5g | 27% |
| Cholesterol 120mg | 40% |
| Sodium 150mg | 7% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 0g | 0% |
| Total Sugars 2g | |
| Protein 22g | 44% |
| Calcium 32mg | 2% |
| Iron 1mg | 7% |
| Potassium 236mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
