1 tbsp. butter
1 lb. thinly sliced veal for scaloppine
2 tbsp. chopped parsley
3/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried leaf oregano
2 bananas, sliced

In a large skillet melt butter. Add veal and sprinkle with parsley, salt, pepper and oregano. Cook over moderate heat, turning occasionally until veal is just tender. Add sliced bananas and heat.