6 veal cutlets
Salt
Pepper
1/2 c. flour
1/4 c. olive oil
1/2 lb. fresh sliced mushrooms
2/3 c. chopped green onions
6 tomatoes
6 fresh basil leaves or 1 tbsp. dried basil
1 1/2 c. marsala wine
Parmesan cheese
Parsley

Mix flour, salt, and pepper together. Dredge cutlets well. Heat olive oil in heavy skillet over medium heat. Add veal, cook about 3 minutes on each side; drain. Add mushrooms to skillet; saute until tender. Remove from skillet. Saute green onion in 2 tablespoons oil. Stir in peeled, seeded, chopped tomatoes and basil. Cook 4 to 5 minutes until most of liquid is evaporated. Add marsala wine, simmer 8 minutes. Return veal to skillet, heat thoroughly. To serve, sprinkle with Parmesan cheese and parsley.