| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Italian |
Meats, Vegetables, Italian |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
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 |
md |
Tomatoes, peeled, seeded, and chopped |
| 6 |
|
Fresh basil leaves, chopped |
| 1/2 |
c |
Marsala |
| 1/4 |
lb |
Fettuccine, freshly cooked |
| 2 |
tb |
Parmesan cheese, freshly grated |
| 2 |
tb |
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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