1 1/2 lb. boneless veal steak
All-purpose flour
Salt and freshly ground pepper to taste
2 tbsp. vegetable oil
1 tbsp. butter
1/2 lb. fresh mushrooms, sliced thin
1 clove garlic, minced
6 to 8 scallions, chopped
2 tbsp. minced fresh parsley
1 tsp. dried basil
1 c. chopped, peeled and seeded tomatoes
1/2 c. Marsala or Sherry

Pound veal until thin; cut into 2 inch squares. Dredge with flour seasoned with salt and pepper. Heat oil and butter together in skillet; brown veal on sides.

Place in casserole. Add mushrooms, garlic and scallions to skillet; cook until limp. Add remaining ingredients to skillet; stir well. Pour mixture over veal; cover. Bake in preheated 350 degree oven for 45 minutes. Yield: 4 servings.