Veal with mushrooms and marsala

Yield: 2 servings

Ingredients:

3 tb Olive oil 2 md Tomatoes peeled seeded
3 Thinly sliced veal cutlets

Instructions:

-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 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.