¼ cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 pound veal cutlets (scallopine), pounded very thin 1½ tablespoons extra virgin olive oil, divided ½ pound cremini or button mushrooms, sliced ⅔ cup Marsala 1 cup chicken stock, fat free, low sodium (or veal demi-glace, if available) 1 tablespoon tomato paste (unsalted if available) 2 tablespoons freshly chopped parsley ½ teaspoon sage ½ teaspoon thyme 1 tablespoon unsalted butter
Nutritional information per serving: Calories 215 (36% from fat) • carb. 7g • pro. 18g • fat 9g • sat. fat 2g • chol. 57mg • sod. 343mg • calc. 25mg • fiber 2g
Combine flour with ¼ teaspoon salt and the pepper. Dredge each piece of veal in mixture and shake off excess. Preheat Cuisinart™ Electric Skillet to 350°F; add ½-tablespoon oil and stir to coat Skillet. Add mushrooms in a single layer; cook for 2-3 minutes, or until nicely browned. Transfer to a warm bowl. Add ½-tablespoon oil; place half the veal in the Skillet and sear until each side is nicely browned, about 1-2 minutes each. Transfer to a warm platter. Repeat with the remaining meat. Pour the Marsala into Skillet and deglaze pan by stirring up the brown bits. Cook until Marsala is reduced by half. Add stock, tomato paste, 1 tablespoon parsley, sage and thyme; cook for 4 to 5 minutes, until the sauce has thickened slightly. Taste for seasoning and add remaining salt if desired. Swirl in the tablespoon of butter. Add the meat back to the Skillet to warm, about 2 minutes. Garnish with remaining parsley.