Marsala Veal Recipe

Summary

Preparation Time5 MinDifficulty LevelMedium
CourseMethod
Main Ingredient

Ingredients

 Veal escalope8 Ounce (2 Pieces, Each Weighing 125 Gram)
 Onion1 Small, finely chopped
 Button mushrooms2 Ounce, finely chopped (50 Gram)
 Bacon slices2 , chopped
 Finely chopped rosemary1⁄2 Teaspoon
 Juniper berries6 , crushed
 Lemon juice1 Teaspoon
 Fresh breadcrumbs1⁄4 Cup (4 tbs)
 Milk2 Tablespoon
 Butter1 Tablespoon
 Marsala125 Milliliter (1/2 Cup)
 Natural yogurt3 Tablespoon
 Chopped parsley2 Teaspoon
 Rosemary sprig1 (To Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 740 Calories from Fat 202

% Daily Value*

Total Fat 23 g35.2%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 357.7 mg

Sodium 1485.8 mg61.9%

Total Carbohydrates 45 g14.9%

Dietary Fiber 3.9 g15.8%

Sugars 10.6 g

Protein 79 g157.5%

Vitamin A 28.6% Vitamin C 45.2%

Calcium 16.8% Iron 10.7%

*Based on a 2000 Calorie diet

Directions

1. Place the veal escalopes between 2 sheets of oiled waxed paper and, using a rolling pin, beat until they are very thin. Cut in half.
2. Mix together half of the onion, the mushrooms, bacon, rosemary, juniper berries, lemon juice and breadcrumbs. Season with salt and pepper and add sufficient milk to bind the mixture together.
3. Divide between the escalopes, roll up and tie securely with thin string or cotton.
4. Melt the butter in a small flameproof casserole, add the escalopes and fry for 3-4 minutes, until beginning to brown. Transfer to a plate. Add the remaining onion to the casserole and fry gently for 2-3 minutes, then stir in the Marsala or sherry.
5. Return the escalopes and any juices to the casserole, cover and cook in a preheated oven, 180°C/350°F, for about 1 hour, until tender.
6. Remove the escalopes from the casserole and discard the string or cotton. Arrange on a warmed serving plate.
7. Stir the yogurt into the sauce in the casserole and heat gently; do not boil. Pour over the escalopes and sprinkle with the parsley. Garnish with rosemary and serve with new potatoes, zucchini and carrots.
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