Jenny's blog: "good stuff to eat"

2 lbs. veal scallops 1 lb. mushrooms 2 cans (14 1/2 oz.) tomatoes 1 med. onion, chopped 3 cloves garlic, minced 1 stick butter 1/2 tsp. oregano or tarragon if you prefer 1 c. Parmesan cheese, freshly grated 1 tsp. salt Freshly ground black pepper 2/3 c. white wine 1/2 c. flour Wipe the scallops of veal clean and place between sheets of waxed paper. Pound with a mallet or the flat side of a cleaver until they are 1/4 inch thick. Shake the cutlets in a paper bag containing flour, 1 teaspoon salt and fresh ground pepper.