Try this Veal with Mushrooms and Marsala recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 2 | ||
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Calories: 435 | ||
Calories from Fat: 81 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 79.8mg | 3 % | |
Potassium 1622.3mg | 43 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 56.1g | ||
Protein 14.2g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 435
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