*  Exported from  MasterCook  *

                    VEAL WITH MUSHROOMS AND MARSALA

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Meats                            Vegetables
               Italian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3       tb           Olive oil
  3                    Thinly sliced veal cutlets,
                       -1-inch pieces
                       Salt
                       Freshly-ground black pepper
                       All-purpose flour (for
                       -dredging)
 12                    Mushrooms, sliced
  6                    Green onions, chopped
  2       md           Tomatoes, peeled, seeded,
                       -and chopped
  6                    Fresh basil leaves, chopped
    1/2   c            Marsala
    1/4   lb           Fettuccine, freshly cooked
  2       tb           Parmesan cheese, freshly
                       -grated
  2       tb           Fresh parsley, 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.



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