2 tbsp. safflower oil
4 pcs. veal scallopini (about 3/4 lb.)
4 scallions, chopped
1/2 c. white wine
3 tbsp. Dijon mustard
1/2 c. low fat yogurt
Pepper to taste

Heat 1 tablespoons oil in large frying pan, and quickly saute the veal about 1 minute each side. Remove, drain on paper towel and keep warm. Add the remaining 1 tablespoon oil to pan and saute the scallions until tender. Add the wine increase the heat and boil until the wine is reduced by half. Stir in the mustard, yogurt and pepper and simmer to heat through. Place the veal in the sauce to reheat. Serve the veal spooning some sauce over each scallopini. Serves 4. Per Serving: 240 calories.