1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 veal cutlets (about 2-1/2 pounds)
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
2/3 cup chopped green onions
2 tablespoons olive oil
6 medium tomatoes, peeled, seeded and chopped
6 fresh basil leaves, chopped or 1/2 teaspoon dried whole basil
1-1/2 cups Marsala wine
Freshly grated Parmesan cheese for accompaniment
Combine first 3 ingredients; dredge veal in flour mixture. Heat 1/4 cup oil in a heavy skillet over medium heat. Add veal and cook about 3 minutes on each side; remove from skillet and set aside.
Add mushrooms to skillet; saute until tender and remove from skillet and add to veal; set aside.
Saute green onions in 2 tablespoons oil in skillet. Stir in tomatoes and basil; cook 4 to 5 minute or until most of liquid evaporates. Add wine and simmer about 8 minutes. Return veal and mushrooms to skillet and cook until thoroughly heated.
Serve garnished with Parmesan cheese.
Makes 6 servings.