1 1/2-2 lb. sliced thin veal
1 1/2 sticks butter
2 tbsp. white wine
1/4 c. scallions
1/4 c. mushrooms
3 cloves garlic, chopped
1/2 tsp. chopped parsley
Salt & pepper
Cooked pasta

In large skillet melt butter. Cook veal until browned completely. Add scallions, mushrooms, garlic and wine. Cook over medium heat until scallions are tender. Add parsley, salt and pepper to taste. Serve over cooked pasta.