Recipe courtesy of Tom Rice
Print
Total:
50 min
Active:
50 min
Yield:
1 serving
Level:
Easy

Ingredients

  • 4 ounces spaghetti
  • 1 teaspoon olive oil 
  • Salt and freshly ground black pepper
  • 1/4 cup sliced green bell pepper 
  • 1/4 cup diced yellow onion 
  • 1/2 cup sliced mushrooms 
  • One 6-ounce veal cutlet, pounded thin 
  • 1 teaspoon dried oregano 
  • 1 teaspoon minced garlic 
  • 1/2 cup Marsala wine or sherry 
  • 1 tablespoon unsalted butter

Directions

Cook the pasta according to the package directions.

Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Variations on Veal Cutlets with Marsala: Scallope al Marsala

Recipe courtesy of Mario Batali

Chicken Marsala

Recipe courtesy of Tyler Florence

Veal Stock

Recipe courtesy of Chuck Hughes

Veal Pizzaiola

Veal Saltimbocca

Recipe courtesy of Christini's Ristorante Italiano

Veal Pizzaiola

Recipe courtesy of Chef Vola's Restaurant

Veal Stock

Recipe courtesy of Alex Guarnaschelli

Veal Saltimbocca

Recipe courtesy of Emeril Lagasse

On TV

Trending Videos

So Much Pretty Food Here