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.

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