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Marsala Scaloppine

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Veal cutlets with Marsala wine.

Marsala wine has been made for centuries in the Sicilian port of Marsala. The name comes from the Arabic « Marsh-allah», which roughly means «port of God». This fortified wine was discovered at the end of the 18th century by an Englishman, who saw its potential to compete with already known Spanish and Portuguese sherries and Madeira wines. Admiral Nelson, and the British fleet, became so fond of Marsala that after their success at Trafalgar, Marsala became known across the British empire as the «Victory Wine».

Preparation : 5 min Cooking : 10 min
290 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly

Ingredients

300 g veal cutlets
2 tbsp cornstarch 16 g
1/4 cup Marsala wine 65 mL
2 1/2 tbsp canola oil 35 mL
1 clove garlic
salt [optional]
ground pepper to taste [optional]

Before you start

For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the cornstarch and shake off the excess.
  2. Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
  3. Pour the Marsala wine into the pan, cover, and cook over low heat 6-7 min. Take out the garlic, add salt and pepper to taste. Serve on the warmed plates.

Nutrition Facts Table

per 1 Serving (100g)

Amount

% Daily Value

Calories

290

Fat

14 g

21 %

Saturated 1.5 g
+ Trans 0.3 g

9 %

Cholesterol

80 mg

Sodium

60 mg

3 %

Carbohydrate

7 g

2 %

Fibre

0 g

0 %

Sugars

0 g

Protein

30 g

Vitamin A

0 %

Vitamin C

1 %

Calcium

1 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : ½ serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 servings

Claims

This recipe is :
Low  :
Sodium
Source of  :
Folacin, Magnesium, Omega-3, Omega-6, Pantothenic Acid, Vitamin D
Good source of  :
Phosphorus, Potassium, Selenium, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Excellent source of  :
Niacin, Vitamin B12
Free  :
Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 4
Fats 2 ½

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This recipe is in the following categories

Veal | Main courses/Entrées | Source of Omega-3 | Kosher | Low Sodium | Diabetes-friendly | Sauté/Stir Fry | Italian