1 1/2 lbs veal scallops, sliced 1/4 inch thick
1/2 cup flour
1/4 cup olive oil
1/4 cup unsalted butter
Salt
Freshly ground black pepper
1 cup scallions, sliced into 1/2 inch length
4 oz thinly sliced tinned turkey or beef
1 lb medium-sized mushrooms, trimmed and thinly sliced
1/2 cup unsweetened grape juice
2 tbsp minced parsley leaves

Method:

• Cut each veal scallop horizontally into 2-inch widths.
• In a bowl, combine the flour, salt and pepper.
• Coat each piece of veal with the flour mixture and shake off excess.
• In a large sauté pan, heat the olive oil over medium-high heat, and then add butter.
• Sauté veal in two batches until lightly golden on both sides.
• Remove veal and set aside.
• Turn heat down to medium, add the scallions and cook until tender-crisp.
• Add the turkey/beef and sauté until softened, stirring constantly, for about 1 minute.
• Stir in the mushrooms and sauté, stirring constantly, for about 1 to 2 minutes.
• Return the veal to pan and spoon most of the mushroom mixture on top.
• Pour in the grape juice, turn heat to high and cook uncovered, stirring constantly, until the juice is slightly reduced, in about 2 minutes.
• To serve, arrange the veal on a large platter; spoon the mushroom-grape sauce on top.
• Garnish with minced parsley and serve immediately.