Veal Patties Marsala
|Ground veal||1 1⁄2 Pound|
|Vegetable cooking spray||1|
|Sliced fresh mushrooms||8 Ounce (1 Package)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Peeled seeded chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Marsala||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
1. Combine veal and pepper in a medium bowl; stir well. Shape mixture into 6 (3/4-inch-thick) patties.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add veal patties, and cook 5 minutes on each side or to desired degree of doneness. Remove patties from skillet; drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute until tender. Transfer to a bowl, and set aside.
4. Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions, and saute 2 minutes. Stir in tomato and Marsala. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Stir in mushrooms. Return veal patties to skillet, and spoon mushroom mixture over patties. Cover and cook over low heat until thoroughly heated. Transfer patties and mushroom mixture to a serving platter, and sprinkle with parsley Serve immediately.