Veal Parmesan

butter	1 T
olive oil	2 T
veal scallops	1 to 1 1/2 lb, sliced thin
salt	to taste
black pepper	to taste
flour	3/4 c
onion	2 T, chopped fine
shallot	1 clove, chopped
basil	1 t
rosemary	1 t
ground cinnamon	1 t
tomato sauce	2 c
Parmesan cheese	6 to 8 oz, sliced

Pound the veal scallops, sprinkle with salt and pepper and dip them dry in flour. Melt the butter with the olive oil in a heavy pan over moderately high heat. Lightly brown the veal scallops on both sides then remove them to a platter in a warm oven. Add the chopped onion and shallot to the pan and sauté them lightly. Grind the basil and rosemary and add them with the tomato sauce and ground cinnamon to the sauté. Stir and simmer the sauce for 15 minutes. Reheat the veal in the sauce then remove them to the serving dish, put a slice of Parmesan cheese on each scallop and cover with the hot sauce.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 6–3.