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Marsala Veal Birds Recipe
|Thinly sliced onion||2 Cup (32 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Garlic/1 teaspoon garlic powder||4 Clove (20 gm)|
|Thinly sliced mushrooms||2 Cup (32 tbs)|
|Cooked long grain white rice||1 Cup (16 tbs)|
|Hopped parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||4 Teaspoon|
|Veal cutlets||24 Ounce|
|Dry marsala wine||1 Cup (16 tbs)|
|Canned chicken broth||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3321 Calories from Fat 1601
% Daily Value*
Total Fat 184 g283.1%
Saturated Fat 53 g264.8%
Trans Fat 2.3 g
Cholesterol 209.6 mg69.9%
Sodium 8025.5 mg334.4%
Total Carbohydrates 288 g96.1%
Dietary Fiber 31.1 g124.6%
Sugars 37.3 g
Protein 114 g228.5%
Vitamin A 153.5% Vitamin C 184.5%
Calcium 64.4% Iron 42%
*Based on a 2000 Calorie diet
Add mushrooms, salt, and pepper and continue cooking until most of liquid has evaporated, about 5 minutes.
Transfer mixture to bowl; add rice, 2 tablespoons parsley, and the cheese and stir to combine.
Mound an equal amount of rice mixture onto each cutlet (about 3 heaping tablespoons) and roll veal to enclose filling, folding in edges; secure each with a toothpick.
In same skillet heat remaining 1 tablespoon plus 1 teaspoon margarine over medium heat until bubbly and hot; add veal birds and cook, turning occasionally, until browned on all sides.
Remove veal birds to a warmed serving platter; remove and discard toothpicks and keep "birds" warm.
In same skillet combine wine and broth; cook over high heat, stirring occasionally and scraping particles from sides and bottom of pan, until sauce is slightly thickened.
Pour over veal birds, garnish with remaining 2 tablespoons parsley, and serve immediately.