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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter and olive oil in a large non stick frying pan. | 2. Add the veal and cook on medium high for 2-3 minutes stirring continually. Add garlic and cook a further 1 minute. | 3. Stir in tomato paste and cook for 30 seconds. | 4. Add chicken stock, marsala and cream and simmer for 3 minutes, stirring occasionally. | 5. Drain cooked pasta. Melt putter in the pasta pot, add button mushrooms and cook for 2-3 minutes, stirring continually. | 6. Return drained pasta to the pot along with parsley and black pepper and toss all the ingrediants together well. | 7. Arrange the mushroom pasta into your bowls. | 8. Spoon over the veal mixture and serve with a sprinkle of pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
veal schnitzel	400	g	cut	3782.5	0.0	841.5	21.25
garlic clove	2		peeled sliced	3782.5	0.0	841.5	21.25
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
chicken stock	1/3	cup		28.8	2.824	2.016	0.96
marsala wine	2	tablespoons		3782.5	0.0	841.5	21.25
cream	1/3	cup		264.0	5.32	2.904	27.744
penne pasta	400			676705.5347	136198.3889	23785.0139	2754.2462
butter	30			85.5	3.9285	2.6715	7.2
button mushroom	150		sliced	3782.5	0.0	841.5	21.25
flat leaf parsley	1/3	cup		3782.5	0.0	841.5	21.25
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.