-
1
Mix flour with salt and pepper in a flat dish or bowl.
-
2
Dredge each cutlet in the flour mixture, shaking off the excess flour.
-
3
Set aside.
-
4
Heat 2 tablespoons of extra-virgin olive oil in a large non-stick skillet over medium heat.
-
5
When the oil is hot, but not smoking, add one to two cutlets to the pan (whatever will fit without overlapping).
-
6
Cook for four to five minutes or until browned.
-
7
You may need to add extra olive oil as the cutlets will absorb much of it.
-
8
Turn cutlets over and cook until the other side is brown.
-
9
Remove from the pan and keep warm.
-
10
Add another two tablespoons extra-virgin olive oil.
-
11
Repeat the process of cooking the cutlets until they are all browned.
-
12
Keep them warm.
-
13
While you are cooking the cutlets, bring a large pot of salted water to a boil for the pasta.
-
14
Add a little more olive oil, if necessary, to the same non-stick skillet.
-
15
Add mushrooms and saute for two to three minutes until they begin to sweat and turn brown.
-
16
Cook the pasta (this particular brand only takes three minutes to cook).
-
17
Drain.
-
18
If desired, drizzle a little olive oil over the cooked pasta.
-
19
Season with salt and pepper.
-
20
Add Marsala and beef broth to the skillet with the mushrooms.
-
21
Bring to a simmer and cook for just a minute.
-
22
Whisk in the mascarpone cheese until the sauce is smooth.
-
23
Taste for seasonings.
-
24
Return the cutlets to the pan for just a minute or two to absorb the flavors and warm them through.
-
25
Serve immediately over the pasta.
-
26
Garnish with fresh parsley and shaved Parmigiano-Reggiano.
-
27
* This sauce was so good, you might want to make a double recipe!
