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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains, Dairy Italian Italian, Meats, Vegetables 2 Servings

INGREDIENTS

3 T 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 Tomatoes, peeled seeded
and chopped
6 Fresh basil leaves, chopped
1/2 c Marsala
1/4 lb Fettuccine, freshly cooked
2 T Parmesan cheese, freshly
grated
2 T Fresh parsley, chopped

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1875
Calories From Fat: 531
Total Fat: 60.2g
Cholesterol: 344.6mg
Sodium: 1928.1mg
Potassium: 2771.4mg
Carbohydrates: 183g
Fiber: 13.9g
Sugar: 7.4g
Protein: 138.4g


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