Marsala veal with spinach and mushroom

Method

• Step 1
  Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Return to pan. Cover to keep warm.
• Step 2
  Meanwhile, cut each schnitzel into 3 pieces. Place flour in a shallow dish. Season with salt and pepper. Coat each piece of veal in flour, shaking off excess. Heat oil and half the butter in a large non-stick frying pan over medium-high heat.
• Step 3
  Cook veal, in batches, for 1 to 2 minutes each side or until light golden. Transfer to a plate. Cover. Set aside.
• Step 4
  Add mushroom and stock to pan. Cook, stirring, for 2 to 3 minutes or until just tender. Add marsala and cream. Stir to combine. Reduce heat to medium. Return veal to pan with spinach. Stir to combine. Cook for 2 minutes or until spinach has just wilted.
• Step 5
  Add remaining butter to pasta. Season with salt and pepper. Toss over low heat until butter has melted. Serve pasta with veal mixture.