*  Exported from  MasterCook  *
 
                      VEAL WITH MUSHROOMS AND MARSALA
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Meats                            Vegetables
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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