| 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)
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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