Veal Marsala with Fettuccini

• portions: 4 servings

Ingrédients

1 1/2 Lbs Veal Cutlets for Scaloppini

1/2 cup Flour

4 tablespoons Butter

1/4 cup Extra Virgin Olive Oil

2 Large Shallots Chopped

24 Baby Portobello Mushrooms Thinly Sliced

1 cup Marsala Wine

1/2 cup Beef Stock

1 Lb Fettuccini

1/2 bunch Italian Parsley Finley Chopped

Garlic salt to taste

Instructions

1. Place a large piece of plastic wrap on work surface. Lay the veal on top of the plastic wrap with adequate spacing. Garlic salt and pepper on one side only. Cover with another piece of plastic wrap. Place a piece of wax paper over the plastic wrap and gently pound the veal thin.Wrap up meat in plastic wrap and wax paper and set aside.

2. Place a serving dish or cookie sheet into the oven at 200 degrees. This will hold the veal and keep it warm until time to serve.

3. Begin cooking the veal just as your fettuccini goes into the water to cook. Dredge the veal lightly in flour. Place a large frying pan over medium heat, add 1 tablespoon of butter and 1 tablespoon oil for each batch of veal. Cook the veal 2 minutes on each side. Remove and place on serving dish in a single layer. Repeat until all veal is cooked and laid out on serving dish.

4. Using the same pan add 1 tablespoon of butter and oil, add ½ of the shallots and all the sliced mushrooms, season with salt and pepper, and sauté for 4 to 5 minutes. Add Marsala, scrape the pan bottom to bring up the drippings. Add 1/4 cup beef stock. When it begins to boil add 1 tablespoon of butter to gloss the sauce. Remove from heat and spoon all the sauce and mushrooms over the veal. Return the pan to the stove. Add the remaining butter and oil to the pan and add the rest of the shallots and cook for 2 minutes. Add 1/4 cup of beef stock to pan and all the cooked and washed noodles. Toss noodles add parsley and season to taste. Serve meat on one side and noodles on the other side of the plate.