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. [Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.