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Veal Marsala With Egg Fettuccini Recipe

Nutrition per serving    (USDA % daily values)
CAL
2496
FAT
151%
CHOL
258%
SOD
118%

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Ingredients for 4 servings

1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente

4 tablespoons butter

1 cup Marsala

1 large or 2 small shallots, chopped

1/2 cup flour, a couple of scoops

Finely chopped flat leaf parsley, for garnish

1 1/2 pounds veal cutlets for scaloppini, from the butcher counter

Salt and pepper

1/4 cup extra-virgin olive oil, 4 turns of the pan total

1/2 cup beef stock, from canned soups aisle

24 crimini (baby portobello) mushrooms, thinly sliced

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