Total Time
20mins
Prep 10 mins
Cook 10 mins

Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.

Ingredients Nutrition

Directions

  1. Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
  2. In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
  3. Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
  4. Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
  5. Add the chicken broth and cook until the sauce has reduced and thickened.
  6. Stir in the cream and return the mushroom and veal to the pan to reheat.
  7. Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.
Most Helpful

5 5

Quick, easy, and delicious! Be careful, the liquid evaporates quickly!

5 5

Simple and absolutely delicious! One of the better Marsala sauces...this is a keeper! Thanks Smurfetta!