Try this Veal Scallopine with Marsala recipe, or contribute your own.
Suggest a better descriptionUnless the scallopine are very small, cut them into pieces measuring ab. 3 in. by 3 in or slightly larger. Place them between sheets of wax paper and pound lightly to flatten.(use a rolling pin, bottom of a heavy skillet, pounder, etc.) Blend flour with salt and pepper to taste. Dip the meat into flour to coat lightly. Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other. The cooking time should be from 4-6 min. Transfer meat to a serving platter or two plates and keep warm. To the skillet add the wine and stir to dissolve the particles in the pan. Reduce wine slightly and pour equal amounts over each serving. Naturally, these amts. may be increased to serve more people. For Chicken marsala, I dont see why you cant substitute chicken breasts.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 2 | ||
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Calories: 192 | ||
Calories from Fat: 135 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 83.2mg | 3 % | |
Potassium 52.8mg | 1 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 8.2g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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