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Light Veal Marsala

from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic mashed potatoes.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Dredge veal in 3 tablespoons flour. Combine 1 tablespoon flour and consommé, stirring with a whisk; set aside.
  • Melt butter in a large nonstick skillet over medium-high heat. Add veal, cook 1 1/2 minutes. Turn veal over; cook 1 minute. Remove veal from pan.
  • Add wine to pan, scraping pan to loosen browned bits. Add consommé mixture, mushrooms, and salt; bring to a boil. Reduce heat; simmer 3 minutes or until thick. Return veal to pan; sprinkle with parsley.
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RECIPE MADE WITH LOVE BY

@jenpalombi
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@jenpalombi
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"from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic mashed potatoes."
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  1. Tarteausucre
    This was amazing. I used 2 boneless skinless breasts (and pounded them out) since they wanted $10 for veal cutlets. Added in a little garlic and onions while I sauteed the Mushrooms. I think the only other change I would try is to add a little cayenne pepper and seasonings to the dredging flour. Thanks so much for posting this Gem Holly. :) (also I find a touch of lemon juice to the sauce, really makes this dish)
    Reply
  2. jenpalombi
    from Cooking Light magazine. This is so quick and easy and yet good enough to serve to guests. 4 WW points per serving. Serve with egg noodles or garlic mashed potatoes.
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