8 thin slices zucchini
1 c. chicken or veal stock
Flour
8 veal scallops, flattened
4-6 tbsp. butter
2 tbsp. olive oil
1 1/2 tbsp. shallots, minced
1/3 c. dry white wine
1/2 c. Italian plum tomatoes, seeded & chopped
1/2 c. mushrooms, finely chopped
1 tbsp. parsley, minced
1/4 tsp. basil
1/4 tsp. salt
Pepper, freshly ground
8 thin slices Provolone cheese

Cook zucchini in chicken stock until slightly softened; remove and set aside. Reserve stock. Lightly flour veal; brown in 2 tablespoons butter and olive oil. Remove veal.

In same pan, saute shallots in 2 tablespoons of butter until translucent. Add 1/3 cup chicken stock, wine, tomatoes, mushrooms and seasonings. Heat gently for 20 minutes; transfer to small saucepan and keep warm. Return veal to frying pan, cover with zucchini and cheese. Cook over low heat until cheese melts. Pour sauce over veal and serve. Serves 4.