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Veal Saltimbocca with Marsala Mushrooms & Asparagus
INGRIDSTEVENS14Ingredients
35Minutes
1030Calories
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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 32 oz. veal cutlets (pounded to 1/8-inch thick)
- salt
- 16 sage leaves
- 8 slices prosciutto (de Parma)
- 1 cup flour (for dredging)
- 5 Tbsp. EVOO
- 1/2 lb. mixed mushrooms (chopped)
- 1 shallot (large, finely chopped)
- 2 cloves garlic (finely chopped)
- 1 cup marsala
- 1/2 cup veal stock
- 3 Tbsp. butter
- 1 asparagus (large bundle, about 1 lb., trimmed)
- 1 handful flat leaf parsley (chopped, about 2 tbsp.)
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Directions
- Preheat the oven to the lowest setting. Add a platter and 4 dinner plates; let warm while you make the veal.
- Season the cutlets on both sides with salt and pepper. Place 2 sage leaves on top of each cutlet, then wrap a slice of prosciutto around each cutlet. Place the flour on a large plate. Dredge the cutlets lightly in the flour, shaking off the excess.
- In a large skillet, heat 2 tbsp. EVOO, two turns of the pan, over medium-high. Add half the cutlets and cook, turning once, until golden and cooked through, 2 to 3 minutes per side for medium. Transfer to the warm platter and repeat with 2 tbsp. of the EVOO and the remaining cutlets.
- Add the remaining 1 tbsp. EVOO, one turn of the pan, to the skillet. Add the mushrooms and cook, stirring often, until browned, 7 to 8 minutes. Add the shallot and garlic, stir 1 minute, then add the marsala. Increase the heat to high and boil until the sauce is reduced by half, about 4 minutes. Add the stock and butter and remove from the heat. Stir until the butter melts and the sauce thickens.
- In another large skillet, bring a few inches water to a boil. Salt the water, add the asparagus and cook until crisp-tender, about 3 minutes; drain. Divide the cutlets among the warm plates. Top the cutlets with the marsala mushrooms. Garnish with the chopped parsley. Serve with the asparagus.
NutritionView More
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1030Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1030Calories from Fat590 |
% DAILY VALUE |
Total Fat65g100% |
Saturated Fat24g120% |
Trans Fat |
Cholesterol200mg67% |
Sodium900mg38% |
Potassium1510mg43% |
Protein54g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber11g44% |
Sugars2g |
Vitamin A50% |
Vitamin C35% |
Calcium40% |
Iron70% |
* 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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