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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.
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