Skip to main content
BROWSE

View Recipe

VEAL MARSALA

with Fettuccine Alfredo

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 1 1/4-inch thick pound veal cutlets
  • 1/4 cup all-purpose flour
  • 8 ounces fettuccine pasta
  • 1 15 ounce jar creamy Alfredo pasta sauce
  • 3 tablespoons 100% pure olive oil divided
  • 2 tablespoons butter
  • 1 8 ounce package baby bella mushrooms quartered
  • 1/4 cup minced shallots
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh thyme
  • 1/3 cup Marsala wine
  • 3/4 cup reduced sodium chicken broth
  • - chopped fresh Italian parsley optional
DIRECTIONS

Salt and pepper veal to taste; lightly dredge in flour; set aside. Prepare pasta according to package directions; drain. Toss with Alfredo sauce and heat through; keep warm.

Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms, shallots, garlic and thyme; salt and pepper to taste. Sauté until mushrooms are softened. Remove from skillet; keep warm.

Add 1 tablespoon oil and 1 tablespoon butter to skillet. When sizzling, add ½ the cutlets to skillet. Sauté until browned and just cooked through (about 1-2 minutes per side). Remove to serving platter; keep warm. Repeat with remaining oil, butter and cutlets; remove from skillet.

Add Marsala to skillet; deglaze skillet by stirring and scraping bottom of pan while wine reduces by half. Stir in chicken broth and simmer 2 minutes, stirring occasionally. Stir in mushrooms; salt and pepper to taste. Simmer 2 minutes or until slightly thickened.

Ladle sauce over veal and serve with fettuccine Alfredo. Sprinkle with parsley, if desired.