Directions

1. Cut veal into thin, even strips. Heat 3 tablespoons oil in nonstick pan over high heat. Sear veal briefly both sides. Add garlic and spring onions; cook 1 minute. Transfer to a plate and keep warm.
2. Heat remaining 2 tablespoons oil in pan. Fry mushrooms over medium heat 5 minutes. Add salt and pepper to taste. Transfer to a plate. Slice basil finely; keep a few leaves whole for garnish. Use a vegetable peeler to shave Parmesan into thin slices.
3. Place stock and port in pan in which veal was cooked; bring to a boil and cook briefly over high heat, stirring in juices and any crusty pieces from the meat. Transfer to a bowl. Add vinegar and salt and pepper to taste. When cooled completely, mix in two thirds of chopped basil.
4. Combine veal and mushrooms; place on a serving plate. Drizzle on stock mixture. Top with Parmesan. Garnish with remaining chopped basil, whole basil leaves and tomatoes.

Variation: Slice 250 g (8 oz) green beans and 250 g (8 oz) butter (yellow wax) beans into short lengths. Cook beans with 3 sprigs thyme in lightly salted boiling water over medium heat 5 minutes. Drain; let cool. Discard thyme. Finely slice 3 spring onions (scallions). Cut 8 cherry tomatoes in half. Cut 500 g (1 lb) veal schnitzels into thin strips. Heat 2 tablespoons vegetable oil in nonstick pan. Cook veal over high heat 3 to 4 minutes. Season with salt and pepper.

Whisk 2 tablespoons tarragon vinegar, 1 tablespoon white wine vinegar, 3 tablespoons vegetable oil and a pinch of sugar in a large bowl. Add salt and pepper to taste. Add beans, onions, tomatoes and veal. Add salt and pepper to taste. Garnish with 1 tablespoon finely chopped fresh parsley.
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