Recipes
Veal scaloppini with marsala
Ingredients:
1 lb (500 g) thin veal or pork cutlets
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) all-purpose flour
2 tsp (10 mL) butter, divided
2 tsp (10 mL) olive oil, divided
1/3 cup (75 mL) minced shallots
¾ lb (375 g) assorted mushrooms, such as shiitake, oyster and button mushrooms, sliced
1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme leaves
½ cup (125 mL) dry Marsala or white wine
½ cup (125 mL) reduced-sodium chicken broth
Instructions:
1. Blot veal dry with paper towels. Season with salt and pepper; dredge in flour, shaking off excess.
2. In a large nonstick skillet, heat 1 tsp (5 mL) each butter and oil over high heat; cook veal in two batches, 1 minute per side or until lightly browned. Add remaining butter and oil for second batch. Transfer to a plate.
3. Reduce heat to medium; cook shallots, mushrooms and thyme, stirring, for 5 minutes or until softened. Add Marsala and broth; cook for 2 minutes or until slightly reduced. Return veal to skillet. Cook for 2 to 3 minutes, turning occasionally, until heated through and coated in sauce. Adjust seasoning with pepper to taste.
Serves 4
Notes:
Nutritional analysis per servings
Calories 238
Carbohydrate 13g
Fiber 2g
Protein 27g
Total fat 7g
Saturated fat 2g
Sodium 450 mg
Cholesterol 94 mg
Canada’s Choice per Serving: ½ Carbohydrate, 3½ Meat & Alternatives
Recipe reprinted with permission from Diabetes Comfort Food, Johanna Burkhard and Barb Selley, Robert Rose Inc., 2006, http://www.robertrose.ca