Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon freshly ground pepper

  4. 6 veal cutlets (about 2 1/2 pounds)

  5. 1/4 cup olive oil

  6. 1/2 pound fresh mushrooms, sliced

  7. 2/3 cup chopped green onions

  8. 2 tablespoons olive oil

  9. 6 medium tomatoes, peeled, seeded and chopped

  10. 6 fresh basil leaves, chopped or 1/2 teaspoon dried whole basil

  11. 1 1/2 cups Marsala wine Freshly grated Parmesan cheese for accompaniment

Instructions Jump to Ingredients ↑

  1. Combine 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; remove from skillet and set aside. Add mushrooms to skillet; saute until tender and remove from skillet and add to veal; set aside. Saute green onions in 2 tablespoon oil in skillet. Stir in tomatoes and basil; cook 4 to 5 minute or until most of liquid evaporates. Add wine and simmer about 8 minutes. Return veal and mushrooms to skillet and cook until thoroughly heated. Serve garnished with Parmesan cheese.


Send feedback