Veal with Mushrooms and Marsala

Recipes Ingredients:

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

Recipe 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.