How to Make Marsala Veal with Mushrooms

Veal in Marsala wine served with mushrooms.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 thinly sliced veal cutlets, cut into 1" pieces
• Salt and freshly ground black pepper to taste
• All-purpose flour
• 12 white button mushrooms, sliced
• 6 green onions, chopped
• 2 medium tomatoes, peeled, seeded, and chopped
• 6 fresh basil leaves, chopped
• 1/2 cup Marsala wine
• 1/4 pound fettuccine, freshly cooked
• 2 tablespoons Parmesan cheese, freshly grated
• 2 tablespoons fresh parsley, chopped
• 5 tablespoons olive oil

1. Season veal with salt and pepper, dredge in flour and pat off excess.

2. Heat 4 tablespoons olive oil in skillet over high heat. Saute veal until about 3 minutes or until lightly browned. Remove with a slotted spoon and soak oil on paper towels.

3. Lower heat to medium. Add mushrooms and cook about 5 minutes or until tender. remove form heat and set aside.

4. Add remaining 1 tablespoon olive oil to skillet. Turn heat up heat to medium-high. Add green onions and cook until about 2 minutes or until transparent. Add in basil, tomatoes and cook until 3/4 liquid has evaporated, approximately 5 minutes.
   
   Reduce heat to medium-low. Blend Marsala wine with the mixture. Simmer until thickened, about 8 minutes.

5. Return mushroom and veal to skillet. Stir until heated; hot again. Transfer food to serving dish. Add hot pasta, Parmesan cheese, toss. Sprinkle top with parsley and serve.