Veal Scallopini

2 lbs veal, cut in serving size pieces and lightly pounded

4 or 5 green onions, chopped fine

2 cloves garlic, chopped fine

1/2 lb fresh mushrooms, already sauted in butter (or 1 can sliced)

1/4 cup red wine

1 teaspoon italian seasoning

salt and pepper to taste

1 cup chicken stock

1 small can of tomato sauce

Pound meat in flour. Brown meat in oil or butter. Remove meat from skillet. Saute onions, garlic, and mushrooms. Add wine and simmer for a few minutes. Return meat to skillet, and add chicken stock, tomato sauce, seasoning, and salt and pepper. Simmer for approximately 45 minutes or until tender. White wine may be used instead of red if you wish.

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