4 veal slices
2 tbsp. bottled Italian salad dressing
Grated bread crumbs for coating
12 lg. shrimp, peeled, cleaned, split
3 mushrooms, sliced thin
2 green onions
2 tsp. capers
1/2 tsp. ground pepper
2 tbsp. olive oil
1 tbsp. butter
1 tbsp. brandy

Marinade veal in dressing. Coat with bread crumbs. Heat olive oil in large skillet. Brown veal on both sides. Remove to plates. Two slices per serving.

Add butter and melt, stir in shrimp and mushrooms. Saute until shrimp are pink. Add onions, capers and ground pepper. Toss in butter. Add brandy. Ignite and cook off alcohol. Serve spooned over veal. Serves 2.