Low Iodine Veal Marsala

Total time40 min

Prep time15 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 ½ lb veal cutlets (about 8 pieces), pounded to ¼-inch thickness
Simple Truth Organic Thin Sliced Chicken Breasts Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets PERDUE Fresh Thin Sliced Boneless Skinless Chicken Breast - 1.00 LB Perdue® Fresh Cuts™ Chicken Breast Cutlets Foster Farms Fresh & Natural Cage Free Thin-Sliced Chicken Breast Fillets
See all
Chef's tip
Use thin chicken scaloppini, or pound chicken breast to about 1/4 inch thick. Cook to 165°F (74°C).
½ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
3 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp olive oil, divided
10 oz cremini mushrooms, thinly sliced
3 cloves garlic, minced
¾ cup dry marsala wine
½ cup low-sodium chicken broth

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the flour in a shallow dish and season with the salt and pepper. Dredge each veal cutlet in the seasoned flour, shaking off any excess, and set aside on a plate in a single layer.
2
Heat 1 tbsp butter and 1 tbsp olive oil in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add half the cutlets in a single layer and cook for 2 minutes per side, until lightly golden and cooked through with no pink at the center. Transfer to a plate and tent loosely with foil. Repeat with the remaining 1 tbsp olive oil and the second batch of cutlets, then transfer those to the plate as well.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!