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Veal-and-Mushrooms Marsala recipe

visitor recipeThis recipe for Veal and Mushroom Marsalawas created by Sue-Sue Hartstern of Louisville, Kentucky USA.

Recipe: Veal-and-MushroomsMarsala

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 veal cutlets (about 2 1/4 pounds)
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
2/3 cup chopped green onions
2 tablespoons olive oil
6 medium tomatoes, peeled, seeded, and chopped
6 fresh basil leaves, chopped, or 1/2 teaspoon dried basil
1 1/2 cups Marsala wine
1/3 cup freshly grated Parmesan cheese
1/3 cup chopped fresh Italian (flat-leaf) parsley

  • Combine first 3 ingredients; dredge vealin flour mixture.
  • Heat 1/4 cup oil in a heavy skillet overmedium heat. Add veal, and
    cook about 3 minutes on each side; drain on paper towels.
  • Add mushrooms to skillet; saute untiltender, and remove from skillet.
  • Saute green onions in 2 tablespoons oilin skillet. Stir in tomatoes
    and basil; cook 4 to 5 minutes or until most of liquid evaporates.Add
    wine, and simmer about 8 minutes.
  • Return veal and mushrooms to skillet,and cook until thoroughly heated.
    Sprinkle Parmesan cheese and parsley over individual servings,if desired.

    Makes 6 servings.

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