3 tablespoon olive oil
3 thinly sliced veal cutlets, 1-inch; pieces
1 freshly-ground black pepper
1 all-purpose flour (for dredging)
12 mushrooms, sliced
6 green onions, chopped
2 medium tomatoes, peeled, seeded, and chopp; ed
6 fresh basil leaves, chopped
1/2 cup marsala
1/4 lb fettuccine, freshly cooked
2 tablespoon parmesan cheese, freshly grated
2 tablespoon 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 immediately.
Makes 2 servings.
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