Veal Marsala with Egg Fettuccini

Ingredients

• 1 1/2 pounds veal cutlets for scaloppini, from the butcher counter
• Salt and pepper
• 1/2 cup flour, a couple of scoops
• 4 tablespoons butter
• 1/4 cup extra-virgin olive oil, 4 turns of the pan total
• 1 large or 2 small shallots, chopped
• 24 crimini (baby portobello) mushrooms, thinly sliced
• 1 cup Marsala
• 1/2 cup beef stock, from canned soups aisle
• 1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente
• Finely chopped flat leaf parsley, for garnish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag