2 lbs. veal scallops
1 lb. mushrooms
2 cans (14 1/2 oz.) tomatoes
1 med. onion, chopped
3 cloves garlic, minced
1 stick butter
1/2 tsp. oregano or tarragon if you prefer
1 c. Parmesan cheese, freshly grated
1 tsp. salt
Freshly ground black pepper
2/3 c. white wine
1/2 c. flour
Wipe the scallops of veal clean and place between sheets of waxed paper. Pound with a mallet or the flat side of a cleaver until they are 1/4 inch thick. Shake the cutlets in a paper bag containing flour, 1 teaspoon salt and fresh ground pepper.
Heat 1/2 of the butter in a skillet and saute the mushrooms gently until they are golden. Then add onion and garlic (either finely chopped or put through a garlic press.) Continue cooking until the onion is soft and golden. Add tomatoes, white wine, salt to taste and oregano; simmer, covered for 30 minutes, stirring occasionally.
Heat the rest of the butter and cook the scallops rapidly until they are lightly browned on both sides. Return all veal to the skillet and add the sauce. Let simmer, covered for five minutes. If the sauce becomes too thick, add a little chicken broth or beef broth. Sprinkle with 1/2 cup of the Parmesan cheese just before serving. Pass the rest of the Parmesan cheese to put on the scallopini as desired.
Serve with oven fried potatoes or spaghetti.
