Veal with mushrooms and marsala

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.

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