Ingredients
4
4 servings
- •1.3333333730698 pounds veal medallions
- •2 tablespoons all-purpose flour, or as needed
- •2 tablespoons butter
- •1 tablespoon extra-virgin olive oil
- •salt and pepper to taste
- •0.5 cup Marsala wine
- •0.5 cup water
- •1 tablespoon cornstarch
Instructions
- Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
- Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
- Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
- Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
- Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
Nutritional Facts
Per 4 servings
- Calories: 283
- Carbohydrate: 9g
- Fat: 13g
- Fiber: 0g
- Protein: 22g
- Sugar: 2g
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