• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Veal with Mushrooms and Marsala

  • Recipe Submitted by on

Category: Italian, Meat, Vegetables

 Ingredients List

  • 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

Makes 2 servings.

[Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.

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