Title: Veal with mushrooms & marsala
 Categories: Meats, Vegetables, Italian
      Yield: 2 Servings
 
      3 tb Olive oil
      3    Thinly sliced veal cutlets,
           -1-inch pieces
           Salt
           Freshly-ground black pepper
           All-purpose flour (for
           -dredging)
     12    Mushrooms, sliced
      6    Green onions, chopped
      2 md Tomatoes, peeled, seeded,
           -and chopped
      6    Fresh basil leaves, chopped
    1/2 c  Marsala
    1/4 lb Fettuccine, freshly cooked
      2 tb Parmesan cheese, freshly
           -grated
      2 tb Fresh parsley, chopped
 
  Heat 2 tablespoons oil in medium skillet over high heat. Season veal
  with salt and pepper, then dredge in flour, patting off ecxess. Saute
  until lightly browned, about 3 minutes. Remove with a slotted spoon
  and drain on paper towels.  Reduce heat to medium. Add mushrooms and
  saute until tender, about 5 minutes. Remove with slotted spoon. Add
  remaining 1 tablespoon oil to skillet; increase heat to medium-high.
  Add green onions and saute until transparent, about 3 minutes. Stir
  in tomatoes and basil; cook until most of liquid has evaporated, 4 to
  5 minutes. Reduce heat to medium; pour in wine and simmer until
  thickened, about 7 minutes. Return veal and mushrooms to skillet;
  stir until heated through. Transfer to warmed serving dish. Add hot
  pasta and Parmesan and toss. Sprinkle with parsley and serve
  immediately.
  
  Makes 2 servings.