Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil 2 md Tomatoes, peeled, seeded,
3 Thinly sliced veal cutlets, -and chopped
-1-inch pieces 6 Fresh basil leaves, chopped
Salt 1/2 c Marsala
Freshly-ground black pepper 1/4 lb Fettuccine, freshly cooked
All-purpose flour (for 2 tb Parmesan cheese, freshly
-dredging) -grated
12 Mushrooms, sliced 2 tb Fresh parsley, chopped
6 Green onions, 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 immediately.

Makes 2 servings.

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

Browse by categories