Veal Marsala with Mushrooms
Makes 2 servings

3 tablespoons olive oil, divided
4 thinly sliced veal cutlets, cut into 1 inch pieces
salt and freshly ground black pepper to taste
all-purpose flour (for dredging)
12 mushrooms, sliced
6 green onions, chopped
2 medium tomatoes, peeled, seeded, and chopped
6 fresh basil leaves, chopped
1/2 cup Marsala wine
1/4 pound fettuccine, freshly cooked
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons 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 excess. Sauté until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels.

Reduce heat to medium. Add mushrooms and sauté 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 sauté 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 Marsala 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.