Veal Marsala Portabella (from Planted Earth/mike Reeh)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf4 | 1 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 2 | 2 oz. veal medallions | |
| Seasoned flour to dredge in | ||
| 2 | oz | Sweet marsala |
| 3 | Slic portabella mushrooms | |
| 6 | oz | Heavy cream |
| 1 | t | Chopped onion |
INSTRUCTIONS
Heat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables. Yields 1 portion Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1486
Calories From Fat: 843
Total Fat: 95.4g
Cholesterol: 794.3mg
Sodium: 495mg
Potassium: 2632.9mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: <1g
Protein: 146.4g