Veal Marsala with Mushrooms and Asparagus

Amt Measure Ingredient Cal Carb Pro Fat GI
1/2teaspoonblack pepperblack pepper2.93000
1cupall purpose white flourall purpose white flour455382521175
3largeegg whiteegg white51.534320
1 - 1/2poundveal legveal leg1020.607642080
1tablespoonolive oilolive oil119.3001220
3tablespoonsmart balance regular buttery spreadsmart balance regular buttery spread244.9002440
2cupwhite mushroomswhite mushrooms30.81817415
1 - 1/2cupcanned chicken brothcanned chicken broth17.66670
1/4cupMarsala WineMarsala Wine48480035
1/4teaspoonblack pepperblack pepper1.41000
6ounceegg noodlesegg noodles528.2385707162
Totals: 2582 Calories Balance: 35-38-27 2610.9 916 992 674 61

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Active Time: 20 minutes

Total Time: 60 minutes

In a shallow bowl, mix black pepper (first amount) and flour together (save flour mixture for later in recipe).

Put egg whites in another shallow bowl.

Dredge veal in egg whites and then through flour.

Put olive oil in frying pan and heat the pan on medium heat. Brown veal on both sides. Remove veal when done.

Slice mushrooms.

Melt smart balance in same pan and add sliced mushrooms, salt and pepper, loosening any flour/veal pieces left in the pan. Sauté until tender. Add a small amount (1-2 tablespoons) of the flour mixture to the mushrooms. Stir around a bit, mixture will look like clumpy mushrooms.

Add chicken broth and marsala wine to pan. Cook until thickened on medium heat. Add veal and cook through.

Boil egg noodles per package directions.

Steam asparagus 4-5 minutes or to desired doneness.

Serve veal on a bed of egg noodles with asparagus.