Veal Marsala with Egg Fettuccini

Name: Veal Marsala with Egg Fettuccini
Ingredients: 1 1/2 pounds veal cutlets for scaloppini, from the butcher counter; Salt and pepper; 1/2 cup flour, a couple of scoops; 4 tablespoons butter; 1/4 cup extra-virgin olive oil, 4 turns of the pan total; 1 large or 2 small shallots, chopped; 24 crimini (baby portobello) mushrooms, thinly sliced; 1 cup Marsala; 1/2 cup beef stock, from canned soups aisle; 1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente; Finely chopped flat leaf parsley, for garnish