- 1 pound veal for scallopini
- 1/4 cup whole-wheat flour
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1/2 cup wine (red or white)
- 4 Roma tomatoes, diced
Pound veal to tenderize, and divide into 4 pieces.
Dust lightly with flour.
Saute garlic in oil, then lightly brown veal. Remove veal and saute mushrooms for a few minutes.
Add wine, veal, and tomatoes.
Cover and heat 2 minutes, then serve.