2 lbs. veal scallops
2 eggs, separated
2 tbsp. water
1 c. fine bread crumbs
Dash of garlic powder
1/2 tsp. basil, crushed
Flour for dredging
1/3 c. oil
1 1/2 c. sliced mushrooms
Salt
Pepper
1 c. beef broth
1/2 c. Marsala wine
Parsley, chopped for garnish

Pound scallops to 1/8 inch thick. Beat egg whites and water in a small dish. Combine bread crumbs, basil and garlic powder in another. Dip veal in crumb mixture, then egg, then flour. Saute scallops, a few at a time, in oil over medium heat until golden. Keep warm.

In same skillet, saute mushrooms until tender, season with salt and pepper. Pour over scallops. Bring broth to boil in skillet. Beat egg yolks with wine. Beat several spoonfuls of broth into egg mixture. Add to skillet, stirring constantly. Cook and stir over low heat until sauce thickens. Do not boil. Spoon over veal and mushrooms. Sprinkle with parsley. Serves 6.