Low Fat Orange Veal Marsala
Elevate your dinner table with this delicious and guilt-free Low Fat Orange Veal Marsala, a light twist on the classic Italian dish. This recipe pairs tender, pan-seared veal cutlets with a luscious sauce infused with sweet Marsala wine, fresh orange juice, and fragrant zest, delivering a bright citrusy contrast to the earthy notes of sautéed cremini mushrooms and garlic. With just a tablespoon of olive oil and low-sodium broth, this healthier version keeps the indulgent flavors intact while maintaining a lighter profile. Ready in under 40 minutes, it’s perfect for weeknight dinners or special occasions. Serve it alongside steamed vegetables or creamy mashed potatoes for a beautifully balanced meal. Try this easy, low-fat veal recipe for a truly elegant and flavorful entrée that’s as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 2 tablespoons All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 0.5 cups Low-sodium chicken broth
- 0.5 cups Sweet Marsala wine
- 0.25 cups Fresh orange juice
- 1 teaspoon Orange zest
- 1 cups Cremini mushrooms
- 2 cloves Minced garlic
- 2 tablespoons Fresh parsley, chopped
Instructions
Gently pound the veal cutlets to an even thickness, about 1/4 inch, using a meat mallet or rolling pin. Pat them dry with paper towels.
In a shallow dish, combine flour, salt, and black pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
Heat the olive oil in a large nonstick skillet over medium-high heat. Pan-sear the veal cutlets for 2 minutes per side or until golden brown. Remove the cutlets from the pan and set aside on a plate.
In the same skillet, add the mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Deglaze the skillet by adding the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the chicken broth, fresh orange juice, and orange zest to the skillet. Stir well and bring the mixture to a simmer.
Return the veal cutlets to the skillet, spooning some of the sauce over each piece. Reduce the heat to low, cover, and let simmer gently for 5-7 minutes, or until the veal is cooked through and tender.
Remove the skillet from the heat and sprinkle the veal with fresh parsley. Serve immediately with your choice of sides, such as steamed vegetables or a light mashed potato.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 24.0 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
