1 1/2 lb. thin veal scallops (boneless)
2 tbsp. oil
2 tbsp. butter
1 clove garlic
1/2 c. flour
Salt
Pepper
1/3 c. beef broth
1/2 tsp. sweet basil
2 tsp. parsley flakes
1/3 c. Marsala wine
1/2 lb. mushrooms, sliced

Cut veal into small pieces. Pound veal thin. Coat with seasoned flour. In skillet, heat butter, oil and garlic. Brown scallops quickly and set aside. Add more butter, if needed. Add broth, 1/2 cup water, basil and parsley, and return veal to skillet. Cook 3 minutes over medium heat. Add wine. Cover skillet and cook 3 more minutes. Add sauteed mushrooms to veal. Heat 3 minutes more. Sprinkle with Parmesan cheese. Serves 4.