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