| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Veal-and-Mushrooms Marsala

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

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

Makes 6 servings.

Recipe by Sue-Sue Hartstern or Louisville, Kentucky USA.

||| Save this Recipe on Delicious |||