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Veal with Mushrooms and Marsala



  • Prep Time: N/A
  • Cooking Time: N/A

Veal with Mushrooms and Marsala

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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.


Ingredients:

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

Serves:

2 Servings

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