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Veal and Mushrooms Marsala recipe

Seasoned, floured and sauteed veal cutletsare served with a Marsala wine sauce with mushrooms, tomatoesand fresh basil, and garnish with freshly grated Parmesan cheese.

Recipe: Veal and MushroomsMarsala

1/2 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon freshly ground pepper6 veal cutlets (about 2 1/2 pounds)1/4 cup olive oil1/2 pound fresh mushrooms, sliced2/3 cup chopped green onions2 tablespoons olive oil6 medium tomatoes, peeled, seeded andchopped6 fresh basil leaves, chopped or 1/2 teaspoondried whole basil1 1/2 cups Marsala wineFreshly grated Parmesan cheese for accompaniment

  • Combine first 3 ingredients; dredge vealin flour mixture. Heat 1/4 cup oil in a heavy skillet over mediumheat. Add veal and cook about 3 minutes on each side; removefrom skillet and set aside.
  • Add mushrooms to skillet; saute untiltender and remove from skillet and add to veal; set aside.
  • Saute green onions in 2 tablespoon oilin skillet. Stir in tomatoes and basil; cook 4 to 5 minute oruntil most of liquid evaporates. Add wine and simmer about 8minutes. Return veal and mushrooms to skillet and cook untilthoroughly heated.
  • Serve garnished with Parmesan cheese.

    Makes 6 servings.

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