1 lb. veal scaloppini (very thin)
1/4 c. flour
3/4 tsp. salt
1/8 tsp. ground black pepper
1/3 c. butter
2 tbsp. scallions
1/4 c. chopped parsley
1 c. seedless grapes
1/2 c. chicken broth

Combine flour, salt, pepper and coat veal. In skillet, melt butter and add veal. Saute on both sides. Sprinkle with scallions and parsley. Add grapes. Pour chicken broth over all. Cover and simmer 10 minutes. Pour pan juices over veal. Serves 4.