Total preparation and cooking time: 25 minutes (Makes 4 servings)


1 pound veal cutlets, cut 1/8 to ¼ inch thick

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground white pepper

2 tablespoons unsalted butter


2 tablespoons unsalted butter

8 ounces mushrooms, thinly sliced (about 2 cups)

1 large clove garlic, minced

1/2 cup dry Marsala wine

1 tablespoon finely chopped fresh parsley

1/4 teaspoon salt


Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet.

Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.

Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and ¼ teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.

Nutrition information per serving: 318 calories; 15 g fat (8 g saturated fat; 4 g monounsaturated fat); 118 mg cholesterol; 792 mg sodium; 12 g carbohydrate; 0.8 g fiber; 27 g protein; 11.2 mg niacin; 0.3 mg vitamin B6; 1.1 mcg vitamin B12; 1.6 mg iron; 18.4 mcg selenium; 3.0 mg zinc.

This recipe is an excellent source of protein, niacin, selenium and zinc; and a good source of vitamin B6 and vitamin B12.