Veal Marsala
1 pound (1/4 inch thick) veal scaloppine
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Vegetable cooking s
1 teaspoon olive oil
2 cloves garlic, minced
2 cups quartered fresh mushrooms
1 teaspoon cornstarch
1/3 cup canned low-sodium
en broth, undiluted
1/3 cup dry Marsala wine
Trim fat from veal. Sprinkle rosemary, salt, and pepper over both sides of veal; set aside.
Coat a large nonstick skillet with cooking s
; add oil. Place over medium-high heat until hot. Add garlic; saute 30 seconds. Add half of veal, and cook 2 minutes on each side or until veal is lightly browned. Remove veal from skillet, and place on a serving platter; set aside, and keep warm. Repeat with remaining veal.
Add mushrooms to skillet, and saute 3 minutes or until tender. Place cornstarch in a bowl. Gradually add broth, stirring with a wire whisk. Add cornstarch mixture and wine to skillet; cook 2 minutes or until thickened and bubbly, stirring constantly. Spoon sauce over veal.
Yield 4 servings
Per serving: 164 calories (30% from fat), fat 5.4g (sat fat1.4g), protein 24.0g, carbs 8.7g, cholesterol 94mg. sodium 435mg
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