Take veal cutlets to new heights with this creamy marsala sauce.
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons butter
- 4 (160g each) veal cutlets
- 2/3 cup marsala (see note)
- 1/3 cup pouring cream
- 1/2 small lemon, juiced
- Steamed green beans, to serve
- Baby carrots, to serve
Rosemary and garlic potatoes
- 1.25kg desiree potatoes, unpeeled, cut into 2.5cm cubes
- 1 1/2 tablespoons olive oil
- 3 garlic cloves, crushed
- 2 tablespoons rosemary leaves, finely chopped
Method
- Step 1Make rosemary and garlic potatoes: Preheat oven to 220C. Place potatoes in a large bowl. Drizzle with oil and season with salt and pepper. Toss to coat. Place potatoes, in a single layer, in a large roasting pan. Roast for 20 minutes. Sprinkle over garlic and rosemary. Toss gently to coat. Roast potatoes for a further 20 minutes or until crisp and tender.
- Step 2Meanwhile, heat oil and butter in a large, heavy-based frying pan over medium heat until foaming. Season both sides cutlets with salt and pepper. Cook, in batches, for 3 minutes each side or until just cooked. Transfer to a plate and cover loosely with foil to keep warm.
- Step 3Increase heat to high. Add marsala and cream to frying pan. Simmer for 8 to 10 minutes or until sauce reduces and thickens. Stir in 1 tablespoon lemon juice. Return veal and juices to pan. Turn to coat.
- Step 4Place cutlets on serving plates and pour over sauce. Serve with rosemary and garlic potatoes, beans and carrots.
- Low carb
- Low sodium
- Lower gi
Nutrition
2584 kj
Energy
26g
Fat Total
11g
Saturated Fat
6g
Fibre
43g
Protein
39mg
Cholesterol
180.78mg
Sodium
10g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
Note: Marsala is an inexpensive Italian fortified wine widely used in cooking, and available from bottle shops. Sweet sherry is a suitable alternative.
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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