Veal Scaloppine With Tomatoes

• 1 lb veal scallops, pounded thin
• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup milk
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tomatoes, chopped
• 4 green onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons white wine
• 1/2 cup whipping cream
• 1/8 cup parmesan cheese (garnish) (optional)

1. Dredge the veal in the flour, salt and pepper mixture.
2. Dip in milk, then again in flour, set aside meat.
3. Heat 1 tbsp of oil and 1 tbsp butter in large pan.
4. Add the veal and cook until light brown on both sides.
5. Remove veal and keep warm.
6. Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
7. Cook over moderate heat 5 minutes.
8. Add the cream and cook over high until bubbly.
9. Add veal to reheat.
10. Serve with hot fettuccine and garnish with parmesan cheese.

veal scallops, flour, salt, pepper, milk, olive oil, butter, tomatoes, green onions, garlic, white wine, whipping cream, parmesan cheese

Taken from www.food.com/recipe/veal-scaloppine-with-tomatoes-88018 (may not work)