Veal with mushrooms and marsala
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | 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 | mediums | Tomatoes, peeled, seeded, and chopped |
| 6 | Fresh basil leaves, chopped | |
| ½ | cup | Marsala |
| ¼ | pounds | Fettuccine, freshly cooked |
| 2 | tablespoons | Parmesan cheese, freshly grated |
| 2 | tablespoons | Fresh parsley, chopped |
Directions
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.