Skinny Veal Marsala
We made this Veal Marsala skinny by using an air fryer instead of cooking the veal in fat. If you don't want to use veal, feel free to use thinly sliced chicken breast.
Calories per serving: 405kcal
Ingredients
~~ -- For the Scallopini -- ~~
- 1/4 cup *Flour
- 24 ounce Veal, scallopini cut
~~ -- For the Mushrooms -- ~~
- 1 pound Mushrooms, sliced
1 tablespoon Shallots in Oil- 1 tablespoon Sherry
~~ -- For the Sauce -- ~~
- 1 tablespoon Ghee
- 1 tablespoon *Flour
- 1/2 teaspoon True Lemon
- 3/4 cup Marsala
- 1 packet True orange
- 1/4 teaspoon White pepper
Instructions
- Mise en place
- Use a toothpick to punch holes in parchment paper cut to fit a rack in your air fryer. Put prepared parchment paper on the rack of the air fryer.
- Pound the cutlets until they are very thin. Wipe them with a paper towel.
- Put some flour on a plate. Dip each cutlet in the flour and shake off excess. Put the flour on a plate you can use the bread the veal with. Put the cutlets on the parchment paper and put them in the air fryer.
- Set the air fryer to 350 F / 176 C for 6 minutes. Turn at the 3-minute mark. Leave the cutlets in the air fryer while you make the sauce.
- Put the shallots in oil in a saute pan. Let the shallots get translucent then add the sliced mushrooms. When the mushrooms have started to brown, add the sherry.
- Set aside.
- To make the sauce, melt the ghee and add the flour. Whisk it until the mixture turns white.
- Mix until the lemon juice and marsala in. Add the packet of crystalized orange and white pepper. Taste for seasoning. Continue to stir until the sauce has thickened.
- Add the mushrooms to the sauce and stir to combine.
- Add the veal to the pan and flip on both sides so it gets sauced.
- Serve on a platter with the mushroom sauce poured over it. You can serve it over pasta as I did if you wish. Enjoy!
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