Seasoned, floured and sauteed veal cutlets are served with a Marsala wine sauce with mushrooms, tomatoes and fresh basil, and garnish with freshly grated Parmesan cheese.

Veal and Mushrooms Marsala

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

1. 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.
2. Add mushrooms to skillet; saute until tender and remove from skillet and add to veal; set aside.
3. Saute green onions in 2 tablespoon 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.
4. Serve garnished with Parmesan cheese.

Makes 6 servings.