• 450 g veal scallops
  
• Flour
  
• Salt and pepper
  
• 1/4 cup (57 g) butter
  
• 1/2 cup dry white wine
  
• 1/4 cup chopped onion
  
• 1 clove garlic, finely chopped
  
• 1/2 teaspoons basil leaves
  
• 2 cup thin strips pepper,
  
• summer squash and zucchini

1. Coat meat with flour, salt and pepper.
2. In large 30 frying pan, over medium-high heat (200 degrees C), brown meat in butter.
3. Remove from frying pan; keep warm.
4. To frying pan, add wine, onion, garlic and basil, stirring to loosen browned bits.
5. Bring to a boil; add vegetables.
6. Cover and simmer 5 minutes. Serve with veal.

Makes 4 servings.