Yield: 2 servings
Measure | Ingredient |
---|---|
3 tablespoons | Olive oil |
3 \N | Thinly sliced veal cutlets, 1-inch pieces |
\N \N | Salt |
\N \N | Freshly-ground black pepper |
\N \N | All-purpose flour (for dredging) |
12 \N | Mushrooms, sliced |
6 \N | Green onions, chopped |
2 mediums | Tomatoes, peeled, seeded, and chopped |
6 \N | Fresh basil leaves, chopped |
½ cup | Marsala |
¼ pounds | Fettuccine, freshly cooked |
2 tablespoons | Parmesan cheese, freshly grated |
2 tablespoons | 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.