8 veal scallops, almost 1.5 lb. total and
1/3 to 1/2 inch thick
all-purpose flour
Salt and freshly ground pepper,
2 Tbs. unsalted butter
4 Tbs. olive oil
1 red bell pepper,
3/4 lb. portobello mushrooms
1/2 cup white wine (2 glasses for me while cooking)
3 oz. thinly sliced prosciutto.
1 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh sweet basil

"Directions"
One at a time, place the veal scallops between 2 sheets of plastic wrap and pound gently with a meat tenderizer until 1/4 inch thick. Spread the flour on a plate and season with salt and pepper. Lightly dust the veal scallops, shaking off the excess.

In a large fry pan over medium heat, melt the butter with the olive oil. Add the veal and cook, turning once, until browned on both sides, about 6 minutes total. Transfer the veal to a plate.

Add the bell pepper and mushrooms to the fry pan and cook, stirring occasionally, until the bell pepper is tender, about 10 minutes. Add the wine and cook, stirring, until the liquid evaporates, about 2 minutes. Stir in the prosciutto and season with salt and pepper. Return the veal to the pan, spooning the vegetables and prosciutto over it, and cook for about 1 minute more.

Place on individual plates and sprinkle with the parsley. Serve immediately.

Keep everyone happy with plenty of wine.