1/2 lb. veal scallops (or 2 boned and skinned chicken breasts)
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 tbsp. butter
1/2 tbsp. cooking oil
1/4 c. whipping cream

Pound veal (or chicken) until very thin according to directions given above.

Mix flour, salt, pepper and paprika; spread on waxed paper or large plate. Coat meat on both sides with mixture; leave on paper in a single layer until needed.

In a large skillet heat butter and oil until bubbly. Add meat, single layer, and cook over medium heat until brown on both sides. Reduce heat to low; cover skillet; cook until tender, 3 to 5 minutes. Add cream; cook uncovered a few minutes until cream has thickened to sauce consistency.

Serve with mashed potatoes or buttered noodles. Serves 2.