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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veal Marsala Stuffed with Couscous and Mushrooms

Source: dLife

Lightly cooked romaine and radicchio offers a nice compliment to thin slices of veal stuffed with couscous and mushrooms.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	397.5

Total Carbs	30.6 g

Dietary Fiber	4.9 g

Sugars	3.0 g

Total Fat	21.3 g

Saturated Fat	8.7 g

Unsaturated Fat	1.3 g

Potassium	388.7 mg

Protein	19.9 g

Sodium	323.6 mg

Dietary Exchanges 21.3 Fat, 0.8 Vegetables, 1.9 Meat, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 2.0
2 tsp olive oil 1.0
1 each large shallots 8.0
8 each Mushrooms, fresh, large 1.0
1 cup fat free reduced sodium chicken broth 0.75
0 3/4 cup couscous 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 4.0
4 each Veal, slices, frozen, 3oz, FS 0.25
0 1/4 cup Marsala wine 10.0
10 piece fresh romaine leaves 1.0
1 each Greens, radicchio, fresh

Directions

Lightly spray cooking spray into a large pan and heat over medium heat. Add oil and swirl pot to coat the bottom, cook the shallots and mushrooms until mushrooms are soft, about 5 minutes, stir often.
Add in the broth, couscous, salt, and pepper; bring to a boil. Remove from heat, cover and let sit until couscous is tender and water is almost completely absorbed, about 7 minutes.
In the meantime, pound veal with a meat mallet until very thin (about 1/8 inch thick).
Spoon 1/4 of couscous mixture into 1 piece of veal and roll up jelly roll style, secure with a toothpick. Repeat with remaining veal pieces and couscous.
Again lightly spray pan and heat over medium heat, place veal and cook until brown on all sides. Use tongs to gently turn, keeping filling in place as best as possible, some will come out.
Remove pan from heat and add marsala. Turn veal again with tongs to coat well.
Return pan to medium low heat. Cook, covered until veal is no longer pink and most of the liquid is absorbed, about 8 minutes. Remove veal, place on plates, and remove toothpicks.
In the same pan add the romaine and radicchio, cooking until wilted, about 2-5 minutes, stir often with tongs. Serve beside stuffed veal.