Veal Marsala with Mushrooms

1. 1

   Preheat the oven to 250 degrees F (120 degrees C).

2. 2

   Lightly coat the veal medallions in flour, then season with salt and black pepper. Arrange the coated medallions in a single layer on a plate and set aside.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the medallions and cook until an instant-read thermometer inserted into the centers reads 160 degrees F (70 degrees C), about 5 minutes. Transfer the medallions to a baking dish, cover with aluminum foil, and keep warm in the preheated oven until ready to serve.

4. 4

   Heat the remaining 1 tablespoon olive oil in the same skillet over medium-low heat. Add the mushrooms and shallot and cook, scraping up any browned bits, until the shallot is tender. Increase the heat to medium-high, then stir in the Marsala and garlic. Cook and stir until thickened.

5. 5

   Stir in the chicken broth and beef broth, then cook and stir until reduced to about 1/4 cup.

6. 6

   Remove from the heat, whisk in the butter until melted and emulsified, then serve over the veal medallions.

• Calories 619.15 kcal High
• Protein 13.78 g Good Source
• Carbs 59.71 g Moderate
• Total Fat 30.32 g High
• Saturated Fat 15.26 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 72.26 mg High
• Sodium 869.99 mg High
• Fiber 3.48 g Moderate
• Sugar 8.5 g Moderate
• Added Sugar 6.15 g Moderate
• Calcium 28.06 mg Low Source
• Iron 3.89 mg Good Source
• Potassium 29.45 mg Low Source
• Vitamin A 132.59 mcg_rae Moderate
• Vitamin C 1.89 mg Low Source
• Vitamin D 0.56 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷