1/2 lb. veal scallops or thin veal cutlets
1 tbsp. all-purpose flour
1 tsp. each butter & olive or vegetable oil
1 c. sliced mushrooms
1/4 c. each dry white table wine & canned ready to serve chicken broth
1 tbsp. tomato paste
2 tbsp. half & half (blend of milk & cream)
2 tsp. each chopped fresh parsley & fresh basil or 1/2 tsp. basil leaves
1/8 tsp. each salt & pepper

On sheet of wax paper or a paper plate dredge veal in flour, coating both sides.

In 10 inch nonstick skillet combine butter and oil; heat until butter is melted. Add veal and saute over medium-high heat, turning once, until cooked through and lightly browned on both sides, 1-2 minutes on each side. Transfer to plate and set aside.

In same skillet saute mushrooms over medium-high heat, until mushrooms are lightly browned, 2-3 minutes. In 1 cup liquid measure combine wine, broth and tomato paste and stir until smooth. Stir into skillet; continuing to stir, cook, until mixture thickens and is slightly reduced, 3-4 minutes. Stir in remaining ingredients; return veal to skillet and cook until heated through, 1-2 minutes.