2 tablespoons butter
2 tablespoons olive oil
2 bay leaves
1 1/4 pounds veal scallopini, cut into strips
7 tablespoons dry white wine
Salt and freshly ground black pepper

Melt the butter and oil in a flame proof casserole, add the bay leaves and fry gently for a few minutes. Increase the heat, add the meat and fry quickly until browned on all sides. Add the wine and salt and pepper to taste and boil until reduced. Remove the bay leaves and serve immediately. Makes 4 servings.

Recipe submitted by Mary