Veal scaloppini Marsala

Serving size is 2 cutlets and 3 tablespoons of sauce. 5 WW points.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the dried mushrooms in a small bowl and add enough boiling water to cover by 1 inch. Let stand until softened, 10-15 minutes; drain and chop.

Step 2

Place the flour on a sheet of wax paper. Working one at a time, coat the veal cutlets with flour, shaking off excess. Place the cutlets on a large plate; reserve any remaining flour.

Step 3

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add 4 cutlets to the skillet and cook until lightly browned, 1-2 minutes on each side; transfer to a clean plate. Add 1 teaspoon of the remaining oil to the skillet and repeat with the remaining cutlets.

Step 4

Return the skillet to the heat and add the remaining 1 teaspoon oil. Add the mushrooms, onion, garlic, salt, and pepper; cook until the onion begins to soften, about 2 minutes. Stir in any remaining flour and cook 15 seconds. Stir in the broth and Marsala; bring to a boil and cook until the mixture starts to thicken, 1-2 minutes.

Step 5

Return the veal cutlets to the skillet. Turn them to coat with the sauce and cook until heated through, about 1 minute.