[mojo]

Veal Marsala with Egg Fettuccine

Ingredients

1 1/2 pounds veal cutlets for scaloppini, from the butcher counter
Salt and pepper
1/2 cup flour, a couple of scoops
4 tablespoons butter
1/4 cup extra-virgin olive oil, 4 turns of the pan total
1 large or 2 small shallots, chopped
24 crimini (baby portobello) mushrooms, thinly sliced
1 cup Marsala
1/2 cup beef stock, from canned soups aisle
1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente
Finely chopped flat leaf parsley, for garnish

Directions

Season veal with salt and pepper. Place a large piece of plastic food wrap on a cutting board or work surface. Arrange veal between cutlets on the plastic wrap. Cover veal with additional plastic wrap and a sheet of waxed paper. Gently pound out veal with meat mallet or a small, heavy frying pan. Fold veal up in its plastic and waxed paper wrapper and set aside.

Preheat a large skillet over medium high heat. Build an assembly line between the veal and the hot pan: veal, shallow dish with flour, butter and olive oil, pile of shallots and sliced mushrooms, Marsala and beef stock. Place a large platter over low heat on the burner adjacent to your veal pan. Warm it, then turn off the heat.

Begin cooking the veal Marsala just before your egg fettucini goes into cooking water; the veal will take 12 minutes, the pasta 7 or 8. If you are serving the suggested side dishes or a salad, these dishes should be assembled before the veal.

Dredge the veal lightly in flour. Saute cutlets in a single layer 2 minutes on each side. For each batch of veal, use 1 tablespoon extra virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Transfer cooked cutlets to the warm serving platter. If you have a 12 to 14-inch skillet, you should be able to make just 2 batches. Add another tablespoon extra-virgin oil and 1 tablespoon butter to the skillet. Add half of the chopped shallots and all of the sliced mushrooms to the pan and season with salt and pepper. Saute the shallots and mushrooms for 5 minutes. Add Marsala to the pan and bring up pan drippings. Add 1/4 cup beef stock and when it bubbles, add 1 tablespoon butter to the pan to gloss your sauce. Spoon mushrooms and Marsala down over the veal. Return the pan to the stove. Add remaining extra-virgin oil, butter and remaining shallots to the skillet. Cook shallots 1 to 2 minutes. Add remaining 1/4 cup beef stock to the shallots and add the egg fettucini to the pan. Toss fettuccini with broth and butter and season with salt and chopped parsley. Transfer pasta to a serving dish and serve with warm veal Marsala.

[SEO]

Some of these terms I read for the 1^st time. I think some of the others here, too. So, here is a small helpful list:
1. What's 'fettuccine': https://en.wikipedia.org/wiki/Fettuccine
2. What's 'crimini': https://en.wikipedia.org/wiki/Agaricus_bisporus
3. What's 'scaloppini': https://en.wikipedia.org/wiki/Scaloppine

[MSL]

 Yes... it's full of Italian words.

[mojo]

I'm sorry, it never occurs to me that someone might not be familiar with these words. Most of them are fairly common to Italian cookery and anyone who does such dishes from time to time would know them.  Being from another culture, I have no idea what would and would not be common place as far as terms go.

I don't mean to be rude. It is through lack of knowledge rather than intentional.

[MSL]

 And I think it depends on how familiar with the cooking of Italian food is someone. For example I come from a country, which was only 1 country away from Italy (that time: from East to the West it was: Bulgaria-Yugoslavia-Italy) and in fact from Bulgaria to Italy by car you need only a few hours. Above Bulgaria there is Romania (which is something like a semi-Italy ). And still, most of the people, who are not well educated in cooking and Italian food know only a few Italian food words: macaroni, pizza, ravioli and maybe only 1 or 2 more, on average. Traditionally there even the cooks know better foods/dishes (and their names) from the Greek and Turkish cuisine. Well, recently, because of the globalization many people know more foreign food names, including Italian and even Japanese (like 'sushi', 'wasabi', etc.)
 In China, according to my experience, on average Chinese know the Italian pizza and pasta, but here is more complicated, because of the linguistic purism. Almost all foreign words have Chinese translation (or only transliteration, but it sounds still pretty different like "Texas" = Dhe-khe-sah-se "德克萨斯"...), even some of the cities abroad and the countries. So for the Chinese people learning, remembering and understanding the name of the foreign food names isn't so easy.

[Alexa]

It's alright, Mojo. We can learn more words during we read the recipes. And I feel very good about it: learning words and learning how to cook at the same time! 

And well, I think all of these comments or replies under your recipes are useful, because they bring more attention from the search engine visitors. More (related) comments = more popularity and more chance for us to get more traffic (visitors) online. The more powerful websites/communities may afford to buy some Facebook traffic, Twitter traffic, Reddit traffic and so on (they hire people to share their threads online). We haven't budget for this. All we may do is to make some links/shares by ourselves (but it's not every time welcome in other websites, because for a lot of them, if we share even a recipe or food photo, 'it's spam' and 'we are spammers'. ). So our only hope and chance to get rid of the poverty online is through the natural traffic from the search engines as Google, Baidu, Yandex, Bing, Yahoo and a few more. This motivates me (and probably the rest of the colleagues here) to be more active, when someone posts something meaningful and to support his or her thread with comments, questions, related links.

And I'll give you an example right now. When I read this recipe, I don't know what exactly is 'Marsala'. Good opportunity to learn more and I found online that it's a wine. And because I'm 109830921830786%  sure 90/100 of the guys around also have/had no idea about it, then voila, a link: http://www.sicilyweb.com/english/trapani/marsala.htm So, now I'll comment on your Easy chicken salad.

[SEO]

That's right! I just think how to add some more info/content on every topic here, because it's good for traffic. Don't mention it. It's a very common practice here.