Veal with Mushrooms and Marsala

• 3 tablespoons olive oil
• 3 each veal cutlets
• 12 each mushrooms sliced
• 6 each scallions, spring or green onions chopped
• 2 medium tomatoes peeled, seeded, chopped
• 6 each basil chopped
• 1/2 cup marsala sauce
• 1/4 pound pasta, fettuccine cooked
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoons parsley leaves chopped

1. Heat 2 tablespoons oil in medium skillet over high heat.
2. Season veal with salt and pepper, then dredge in flour, patting off ecxess.
3. Saute until lightly browned, about 3 minutes.
4. Remove with a slotted spoon and drain on paper towels.
5. Reduce heat to medium.
6. Add mushrooms and saute until tender, about 5 minutes.
7. Remove with slotted spoon.
8. Add remaining 1 tablespoon oil to skillet; increase heat to medium-high.
9. Add green onions and saute until transparent, about 3 minutes.
10. Stir in tomatoes and basil; cook until most of liquid has evaporated, 4 to 5 minutes.
11. Reduce heat to medium; pour in wine and simmer until thickened, about 7 minutes.
12. Return veal and mushrooms to skillet; stir until heated through.
13. Transfer to warmed serving dish.
14. Add hot pasta and Parmesan and toss.
15. Sprinkle with parsley and serve immediately.

olive oil, veal cutlets, mushrooms, scallions, tomatoes, basil, marsala sauce, pasta, parmesan, parsley

Taken from recipeland.com/recipe/v/veal-mushrooms-marsala-41388 (may not work)