Veal with Mushrooms and Marsala

45 minutes Prep: 10 minutes Cook: 35 minutes

464 calories per serving view nutrition facts

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3	tablespoons	olive oil
3	each	veal cutlets
12	each	mushrooms	sliced
6	each	scallions, spring or green onions	chopped
2	medium	tomatoes	peeled, seeded, chopped
6	each	basil	chopped
1/2	cup	marsala sauce
1/4	pound	pasta, fettuccine	cooked
2	tablespoons	parmesan, parmigiano-reggiano cheese, grated	grated
2	tablespoons	parsley leaves	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 sauté 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 sauté 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.

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Serving Size 360g

Amount per Serving

Calories 464 44% of calories from fat