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13Ingredients
45Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. unsalted butter
- 1 lb. mushrooms (quartered)
- 1 large garlic clove (minced)
- 2 Tbsp. fresh flat leaf parsley (chopped)
- 1 1/2 lb. veal cutlets (also called scallopini; 1/4 inch thick)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. dried thyme (crumbled)
- 1/4 tsp. dried oregano (crumbled)
- 1 1/2 Tbsp. olive oil
- 1/3 cup all-purpose flour
- 2/3 cup marsala wine (sweet)
- 1 cup beef demiglace
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat350 |
% DAILY VALUE |
Total Fat39g60% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol145mg48% |
Sodium430mg18% |
Potassium940mg27% |
Protein34g |
Calories from Fat350 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A10% |
Vitamin C8% |
Calcium4% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Gibbs 4 years ago
Turned out great! Tweaked a little by adding extra slurry of flour and Marsala at the end to thicken mushroom sauce. Served it with spinach gnocchi and family loved it!
Rebecca 7 years ago
Great! Modified using beef bouillon in place of Demi glacé (because I didn’t have DG). Used almond flour to make it gluten & low carb friendly and added about a tsp of arrowroot powder to thicken the sauce. Would do again.