VEAL SCALOPPINE WITH MARSALA SAUCE

Veal Scaloppine with Marsala Sauce image

Number Of Ingredients 7

6 veal cutlet , (about 1/2 pound)
2 tablespoons all-purpose flour
2 tablespoons unseasoned dry bread crumbs
1/4 teaspoon salt
2 teaspoons oils
1/2 cup sweet marsala wine
2 tablespoons chopped fresh parsley

Steps:

1. Place 1 veal cutlet between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound cutlet with flat side of meat mallet or rolling pin until about 1/4 inch thick remove wrap. Repeat with remaining cutlets.2. In pie pan or shallow dish, combine flour, bread crumbs and salt mix well. Lightly coat cutlets with flour mixture.3. Heat oil in large skillet over medium-high heat until hot. Add cutlets cook about 1 minute on each side or until browned. Remove from skillet cover to keep warm.4. Add wine to skillet bring to a boil. Cook 1 to 2 minutes or until wine is slightly reduced. Serve wine sauce over veal sprinkle with parsley.Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 170 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 95 mg 32% * Sodium: 270 mg 11% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 26 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 3 Lean Meat

Nutrition Facts : Nutritional Facts Serves