This dish is elegant enough to serve at a dinner party, yet easy enough for everyday cooking. Lean veal is cooked with Marsala, and mushrooms are added for flavour but no additional fat. Serve on a bed of orzo or other small pasta.
12 large white mushrooms
500g veal steaks
1/2 teaspoon pepper
1/4 cup plain flour
2 tablespoons reduced-salt margarine, cut into 4 pieces
3/4 cup dry Marsala wine
3 tablespoons chopped continental parsley
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Preheat the oven to 130°C. Place a baking tray on the middle rack of the oven. Trim the ends off the mushrooms and thinly slice the mushrooms. Set aside.
Place the veal between pieces of greaseproof paper and pound with a meat mallet until 2 mm thick. Sprinkle with pepper. Place the flour in a sealable plastic bag. Add the veal, a few slices at a time, and shake to coat.
Coat a large nonstick frying pan with nonstick cooking spray and set over high heat. Melt 1 piece margarine in the pan. Sauté a few pieces of the veal at a time until browned, about 1 minute on each side, turning only once (do not crowd the pan). Transfer the veal to the baking tray in the oven. Repeat with the remaining veal, adding margarine as needed.
Sauté the mushrooms in the frying pan until golden, about 3 minutes. Pour in the Marsala, scraping up any browned bits left in the pan. Cook until the pan juices are reduced to 1/2 cup, about 2 minutes. Return the veal to the pan, stacking if necessary. Turn to coat with the pan juices. Sprinkle with parsley and serve immediately while still hot.
To save on your grocery bill, you can substitute equal amounts of chicken breast fillets for the more expensive veal.