Veal With Mushrooms And Marsala Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 3tb 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
  • 2md Tomatoes, peeled, seeded,
  • -and chopped
  • 6 Fresh basil leaves, chopped
  • 1/2c Marsala
  • 1/4lb Fettuccine, freshly cooked
  • 2tb Parmesan cheese, freshly
  • -grated
  • 2tb Fresh parsley, chopped

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