Veal with Mushrooms & Marsala

Directions

Heat 2 tablespoons oil in medium skillet over high heat.

Season veal with salt and pepper, then dredge in flour, patting off ecxess.

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 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.