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Veal with Mushrooms and Marsala

 

30

Yield

2

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

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
*
½ cup marsala sauce
*
¼ pound pasta, fettuccine
cooked
2 tablespoons Parmesan cheese
grated
2 tablespoons parsley leaves
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.

Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 46444% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 101mg 4%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 23%
Sugars g
Protein 29g
Vitamin A 35% Vitamin C 51%
Calcium 12% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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