1 1/4 lbs. veal scaloppine or turkey breast slices
Flour
2 tbsp. butter
5 green onions, chopped
1/3 tsp. rosemary
1/3 tsp. each thyme, sage, oregano
1 clove garlic, chopped
1 lb. mushrooms, sliced
1/4 c. fresh parsley, chopped
1/2 c. sherry
1/2 c. white wine
2 c. tomato sauce
Salt to taste

Flour and fry veal in 1 1/2 tablespoon butter in large skillet. Add remaining butter, green onions and herbs. Saute. Add garlic, mushrooms, parsley, salt, sherry, and wine. Saute. Add tomato sauce and simmer with lid off for 20 to 30 minutes until meat is tender and sauce is reduced to appropriate consistency. Serve with grated Romano cheese.