2 tbsp. butter
2 tbsp. olive oil
2 bay leaves
1 1/4 lb. veal scallopini, cut into strips (approx. 2 1/2 x 1 inch); pound
thin if necessary
7 tbsp. dry white wine
Salt and freshly ground black pepper
(Optional: 2 cloves finely chopped garlic)

Melt the butter and oil in flameproof casserole, add the bay leaves (and garlic) and fry gently for a few minutes. Increase the heat, add the meat and fry quickly until browned on all sides. Add the wine and salt and pepper to taste and boil until reduces. Remove the bay leaves and serve immediately with rice or pasta. Serves 4.