Recipe courtesy of Tom Rice
50 min
50 min
1 serving


  • 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


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.


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