Angel Hair With Veal Mushrooms And Peas Recipe
Were you looking for a great Angel Hair With Veal Mushrooms And Peas recipe? It is an Italian kitchen invention. It is served as a delicious Main Dish. A delicious Angel Hair With Veal Mushrooms And Peas gets its taste from Pasta. Serve your family this delectable Angel Hair With Veal Mushrooms And Peas today. They are gonna love it!
Ingredients
3/4 pound veal cutlets
1 medium onion
1/2 pound small mushrooms
3 tablespoons flour
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil
1/2 pound angel hair or other very thin pasta, such as spaghettini or vermicelli
2 cloves garlic, minced or crushed through a press
1 cup chicken broth
1 cup frozen peas
1/4 cup grated Parmesan cheese (optional)
Directions
1 Bring a large pot of water to a boil.
2 Meanwhile, cut the veal across the grain into thin strips. Coarsely chop the onion. Halve the mushrooms if they are large.
3 In a plastic or paper bag, combine the flour, 1/2 teaspoon of the oregano, the salt and pepper, and shake to mix. Add the veal and shake to coat lightly. Remove the veal and reserve the excess seasoned flour.
4 In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the veal and stir-fry until the meat is evenly browned, about 5 minutes. Remove the veal to a plate and cover loosely to keep warm.
5 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
6. Meanwhile, add the remaining 1 tablespoon butter and 1 tablespoon oil to the skillet and warm over medium-high heat until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, about 5 minutes.
7 Add the mushrooms and cook, stirring, for 1 minute. Add 1 tablespoon of the reserved dredging mixture and stir until the flour is no longer visible.
8 Add the chicken broth, the remaining 1/2 teaspoon oregano and the peas. Bring to a boil. Return the veal to the skillet and cook, stirring, for 1 minute.
9 Drain the pasta and serve topped with the veal, vegetables and sauce. Accompany with grated Parmesan if desired.
2 Meanwhile, cut the veal across the grain into thin strips. Coarsely chop the onion. Halve the mushrooms if they are large.
3 In a plastic or paper bag, combine the flour, 1/2 teaspoon of the oregano, the salt and pepper, and shake to mix. Add the veal and shake to coat lightly. Remove the veal and reserve the excess seasoned flour.
4 In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the veal and stir-fry until the meat is evenly browned, about 5 minutes. Remove the veal to a plate and cover loosely to keep warm.
5 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
6. Meanwhile, add the remaining 1 tablespoon butter and 1 tablespoon oil to the skillet and warm over medium-high heat until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, about 5 minutes.
7 Add the mushrooms and cook, stirring, for 1 minute. Add 1 tablespoon of the reserved dredging mixture and stir until the flour is no longer visible.
8 Add the chicken broth, the remaining 1/2 teaspoon oregano and the peas. Bring to a boil. Return the veal to the skillet and cook, stirring, for 1 minute.
9 Drain the pasta and serve topped with the veal, vegetables and sauce. Accompany with grated Parmesan if desired.
