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Preptime: 5 min.Cooktime: 15 min.
Carbs: 5g
Fat: 8g
Fiber: 1g
Protein: 32g
Satfat: 2g
Sodium: 293mg
1 1/2 tablespoons olive oil
4 veal cutlets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
flour for dredging
8 ounces mushrooms, sliced
1/3 cup Marsala wine
2/3 cup low-sodium beef or chicken broth
2 tablespoons chopped parsley
Directions:
1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the veal with salt and pepper and dredge it in flour.
2. Saute the veal over medium-high heat until golden brown, about 2 minutes on each side. Remove the veal to a platter and keep warm.
3. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
4. Add the broth and any juices that have accumulated on the platter. Simmer the broth mixture until it has reduced by half, about 5 minutes.
5. Add the veal and cook for a moment to heat it thoroughly. Remove the veal to a platter, spoon the sauce over the chicken, sprinkle with parsley and serve.
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