Zutaten für Veal Scaloppine With Grapes And Mushrooms
- 1 1/2 lbs veal cutlets
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 lb button mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup beef stock
- 1/2 cup Marsala wine
- 1 cup red seedless grapes, halved
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Zubereitung von Veal Scaloppine With Grapes And Mushrooms
- Season veal cutlets generously with salt and pepper.
- In a shallow dish, whisk together flour, garlic powder, and Italian seasoning.
- Dredge each veal cutlet in the flour mixture, ensuring it's evenly coated. Set aside.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add veal cutlets and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside, keeping warm.
- Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the skillet. Add sliced mushrooms and cook for 5 minutes, stirring frequently, until softened.
- Add thinly sliced onions and cook for 3 minutes, until softened.
- Stir in minced garlic and cook for 1 minute, until fragrant.
- Pour in Marsala wine and simmer for 1 minute, allowing the alcohol to cook off.
- Add beef stock and bring to a gentle simmer. Simmer for 2-3 minutes, allowing the sauce to slightly thicken.
- Return the veal cutlets to the skillet, spooning any accumulated juices over them.
- Reheat for 1-2 minutes, until heated through.
- Gently toss in halved green grapes. Cook just until heated through, being careful not to overcook the grapes.
- Serve immediately, spooning the delicious mushroom marsala sauce over the veal and garnishing with extra grapes if desired.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
29g
Fat
35g
Carbs
7g
