A veal Marsala recipe to beat high blood pressure

This heart-friendly recipe is elegant enough for company and easy enough for the everyday. The lean veal cutlets cook in a jiffy, and the Marsala sauce with mushrooms adds plenty of class. Here's how to make it.

This recipe will take 15 minutes to prepare, 12 minutes to cook, and serves 4 hungry people.

You'll need:

• 12 large white mushrooms
• 500 g (1 lb) veal cutlets
• 2 ml (1/2 tsp) pepper
• Salt to taste
• 50 g (1/4 cup) all-purpose flour
• 30 ml (2 tbsp) margarine, cut into 4 pieces
• 175 g (3/4 cup) dry Marsala wine
• 45 ml (3 tbsp) chopped flat-leaf parsley

1. Preheat the oven to 120°C (250°F). Place a baking sheet on the middle rack of the oven. Trim the ends of your mushrooms, then thinly slice them and set them aside.
2. Place veal cutlets between pieces of wax paper and pound with a meat mallet from the centre outwards, to 1.25 millimetre (1/8 inch) thickness. Sprinkle with pepper and salt. Place flour in a ziplock plastic bag. Add the veal a few slices at a time and shake to coat.
3. Coat a large nonstick skillet with nonstick cooking spray and set over high heat. Melt 1 piece margarine in the skillet, tilting to coat. Sauté a few pieces of veal at a time until browned (about 1 minute on each side), turning only once. Don't crowd the skillet. Transfer the cutlets to the baking sheet in the oven. Repeat with the remaining veal, adding margarine as needed.
4. Sauté mushrooms in your skillet until golden (about 3 minutes). Pour in Marsala, scraping up any browned bits left in the skillet. Cook until the pan juices are reduced to 125 millilitres (1/2 cup) (about 2 minutes). Return veal to the skillet, stacking if necessary. Turn and coat them with hot pan juices. Sprinkle with parsley.

• For a lower grocery bill, substitute equal amounts of skinless, boneless chicken or turkey breasts for the pricier veal.
• Try substituting 2 large portobello mushrooms. They provide a rich, meaty taste and texture that elevate the delicate flavour of the veal from sublime to divine!
• Also consider using shiitake mushrooms, which have an earthy, full flavour and feature heart-healthy phytochemicals not found in other mushrooms.

Compared with many beef and lamb cuts, veal is lower in both fat and saturated fat. It's also a good source of the B vitamins niacin and riboflavin, which aid in metabolizing fat. Mushrooms are a good source of copper, which is important for healthy bones and helps the body absorb the iron in food.

Each serving provides:

• 290 Calories (80 from fat)
• 9 g Fat
• 2 g Saturated Fat
• 1 g Trans Fat
• 26 g Protein
• 1 g Carb (1 g of fibre)
• 180 mg Sodium

If you're watching your blood pressure or are dealing with hypertension, you can happily use this recipe. It contains the following heart-healthy nutrients:

• 5 mg Vitamin C
• 43 mg Magnesium
• 329 mg Potassium
• 32 mg Calcium

This recipe is easy to prepare, highly delicious, and even healthy! Use it at your next dinner party or just on a busy weeknight. Either way, it's sure to please.

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