Veal with Mushrooms & Marsala
Yield
2 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
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 |
*
|
| 118 | ml |
marsala sauce
|
* |
| 113.4 | g |
pasta, fettuccine
cooked |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 3E+1 | ml |
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.
