Tomasino asked me on 'commode' (chat rooms within SDF) if I used a recipe for my veal 
scalloppine. I affirmed I used James Beard's 1947 Fireside Cook Book variation for 'herbed' 
scalloppine, for my anniversary dinner. This saved us some carbs and roughly $24 USD per 
entree making it at home. Si simple!

Have some veal round cut in 6.2mm or 1/4 inch thickness. We used 1.1 lbs or 500g because we 
hate freedom. I marinated the scallops in lemon juice for three hours to tenderize them.

I dredged each scallop in seasoned flour (I use Gayelord Hauser's Spike, more freedom hate)
with some fresh ground pepper because I'm not a plebe. I set the oven for 200F (98C) to heat 
a platter within.

Heat a skillet at medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter. Saute veal 
scallops, 2-3 minutes each side, before placing in hot dish in oven to keep warm. 

Add two peeled, chopped, seeded tomatoes -- I'm lazy, I just dump a drained 15 oz can (420ml) 
of tomatoes in, with 1/4 cup or 30 mL white wine. Reduce to thicken consistency. Toss in 1 
Tbsp fresh or dried basil. Add another 30 mL white wine because wine is a beautiful thing in 
sauce. Monitor and stir like a dervish.

Remove dish of sauteed veal scallops from oven. Use oven mitts, because that dish'll be hot. 
Ladle tomato wine herb sauce onto the veal. Eat. Buon appetito!