VEAL MUSHROOM MARSALA WITH FETTUCCINE
1/3 cup Flour
1 tsp. Salt
1 tsp. Black pepper
1 tsp. Garlic powder
1 tsp. Italian seasoning
1 lb. Veal cutlets, pounded to about 1/4" thickness
3 Tbsp. Olive oil, plus 1 tsp.
1 box Fettuccine
1 Tbsp. Butter
1 jar Robert Rothschild Farm Mushroom Marsala Sauce
1/2 cup Parmesan cheese, shredded
1/2 Onion, minced
2 tsp. Garlic, minced
In a bowl, combine flour, 1 tsp. each salt and pepper, garlic powder, and Italian seasoning. Lightly dust veal with flour mixture and set on a plate. Heat olive oil in a large frying pan over medium-high heat. Working in 2 batches, brown veal in oil, turning once, about 4 minutes per side. Transfer to a platter. Boil fettuccine noodles until al dente, drain noodles and stir in one tablespoon of butter, set aside. Add one teaspoon of olive oil to frying pan, once heated add minced onion and garlic, cooking until onions are soft and translucent. Pour Mushroom Marsala Sauce into pan with cooked onions and garlic cooking until warmed through. Place noodles on serving plates and top with one piece of veal, Mushroom Marsala Sauce and top with Parmesan cheese.
Recipe submitted by: Chamberlain Bostick, Production