Mushroom Veal Marsala This classic Italian-style veal is tender and tasty, made with a generous serving of mushrooms and Marsala wine. Preparation Time: 20 minutes Cooking Time: 20 minutes Serves: 6 Ingredients • 1-1/2 lbs (750 g) Ontario Veal Scaloppini • Salt and pepper • 1/4 cup (50 mL) all-purpose flour • 1/4 cup (50 mL) olive oil • 2 tbsp (25 mL) butter • 2-1/2 cups (625 mL) sliced Ontario Crimini Mushrooms (about 8 oz/250 g) • 1-1/2 cups (375 mL) sliced Ontario Shiitake Mushrooms, caps only (about 6 oz/175 g) • 1 large clove Ontario Garlic, chopped • 1-1/2 tsp (7 mL) fresh Ontario Thyme Leaves (or 1/2 tsp/2 mL dried) • 2/3 cup (150 mL) sweet Marsala wine • 1 cup (250 mL) chicken broth • 2 tbsp (25 mL) finely chopped fresh Ontario • Parsley Instructions Season veal with salt and pepper. Coat with flour; shaking off excess. Set aside. In large skillet, heat 2 tbsp (25 mL) of the oil and 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms, garlic and thyme. Cook for 3 minutes, stirring, until soft. Remove mushrooms to plate. Add remaining oil and butter to skillet. Add veal, in batches, cook for about 1-1/2 minutes per side or until done. Transfer to plate. Add wine to skillet and cook for 1 minute, scraping up any bits from the bottom. Stir in broth; cook for 3 minutes until sauce thickens. Return veal and any accumulated juices to skillet, coat with sauce on both sides. Add reserved mushrooms; cover and heat through. Sprinkle with parsley. Nutritional information • PROTEIN: 26 grams • FAT: 14 grams • CARBOHYDRATE: 14 grams • CALORIES: 315 • FIBRE: 1 gram • SODIUM: 230 mg
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BlockTalk - Fall 2020
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