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Marsala veal with spinach and mushroom
Marsala veal with spinach and mushroom
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Make quick veal schnitzel with minimal ingredients.
Ingredients:
  • 375g packet fresh fettuccine pasta
  • 500g veal schnitzel
  • 40.00 ml plain flour
  • 36.40 gm olive oil
  • 50g butter
  • 200g sliced button mushrooms
  • 63.75 gm chicken style liquid stock
  • 82.50 ml marsala (see note)
  • 126.25 gm thickened cream
  • 75g baby spinach
Instructions:
  • Boil pasta in a large saucepan of salted water following the package instructions until al dente. Drain and return to the pan, covering to stay warm.
  • Cut each schnitzel into 3 pieces. Coat the veal pieces in flour seasoned with salt and pepper, shaking off excess. Heat oil and half the butter in a large non-stick frying pan over medium-high heat.
  • Sear veal in batches until lightly golden on each side, about 1 to 2 minutes. Place on a plate, cover, and set aside.
  • - Add mushrooms and stock to the pan, cooking and stirring for 2 to 3 minutes until mushrooms are tender. - Pour in marsala and cream, stirring well to combine. - Lower the heat to medium, then add the veal and spinach to the pan. Stir everything together and cook for 2 minutes until the spinach wilts slightly.
  • Combine the rest of the butter with the pasta, sprinkle with salt and pepper, and gently stir over low heat until the butter is melted. Serve the pasta alongside the veal mixture.

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