Veal-and-Mushrooms Marsala
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INGREDIENTS 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
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 whole basil
1-1/2 cups Marsala wine
1/3 cup freshly grated Parmesan cheese, optional
1/3 cup chopped fresh parsley, optionalCombine first 3 ingredients; dredge veal in flour mixture.
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. Add mushrooms to skillet; sauté until tender, and remove from skillet.
Sauté 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.
Return veal and mushrooms to skillet, and cook until thoroughly heated. If desired, sprinkle with Parmesan cheese and parsley.
Makes 6 servings