Title: Veal with Mushrooms and Marsala
Categories: Veal Vegetable Italian
Yield: 2 Servings

3	tb	Olive oil
3		Thinly sliced veal cutlets, 1-inch pieces
		Salt
		Freshly-ground black pepper
		All-purpose flour (for dredging)
12		Mushrooms, sliced
6		Green onions, chopped
2	md	Tomatoes, peeled, seeded, and chopped
6		Fresh basil leaves, chopped
1/2	c	Marsala
1/4	lb	Fettuccine, freshly cooked
2	tb	Parmesan cheese, freshly grated
2	tb	Fresh parsley, chopped

Heat 2 tablespoons oil in medium skillet over high heat. Season veal with salt and pepper, then dredge in flour, patting off ecxess. Saute until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Reduce heat to medium. Add mushrooms and saute until tender, about 5 minutes. Remove with slotted spoon. Add remaining 1 tablespoon oil to skillet; increase heat to medium-high. Add green onions and saute until transparent, about 3 minutes. Stir in tomatoes and basil; cook until most of liquid has evaporated, 4 to 5 minutes. Reduce heat to medium; pour in wine and simmer until thickened, about 7 minutes. Return veal and mushrooms to skillet; stir until heated through. Transfer to warmed serving dish. Add hot pasta and Parmesan and toss. Sprinkle with parsley and serve immediately.

Makes 2 servings.

[Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.

previous

next