2 lb. veal cutlets
1/4 c. all-purpose flour
1/4 c. butter, melted
2 tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
2 bunches green onion, chopped
1 1/2 c. chicken broth
1 c. dry white wine
3 cloves garlic, minced
2 tbsp. chopped fresh parsley
1 tsp. Italian herbs
1/4 tsp. ground cinnamon
Hot cooked rice or noodles

Trim excess fat from veal; cut veal into 1 inch strips and dredge in flour. Saute veal in butter and olive oil in a large skillet until lightly browned. Remove veal to a 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Saute onions in pan drippings until tender. Stir in chicken broth and next 5 ingredients; mix well. Pour over veal. Bake uncovered at 350 degrees for 1 hour. Serve over rice.