Veal With Mushrooms and Tomatoes

Pound veal to about 1/4-inch thickness; rinse and pat dry with paper towels.

In a large skillet, melt butter over medium-low heat. Add mushrooms and cook, stirring, until lightly browned.Remove to a plate and set aside. Add oil to the skillet and heat over medium heat.

Sprinkle veal lightly with salt and pepper; coat lightly with flour and cook for about 2 minutes on each side, or until browned. Add the green onions and cook for 1 minute longer. Add chicken broth and cook, uncovered, for 5 minutes. Add tomatoes; cover and simmer for 3 to 5 minutes. Taste and add salt and pepper, as needed.

Serve with hot cooked pasta.

Serves 4.

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