Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  veal scallops -- pounded
     1/2           cup  flour
  2        tablespoons  olive oil
     1/2           cup  dry vermouth
                        or
     1/2           cup  dry white wine
  2        tablespoons  peperoncini -- minced
  2                     scallions -- minced
  1         tablespoon  unsalted butter -- cut into bits

Preparation:

1. Pat veal scallops dry and season with salt and pepper. Dredge veal in flour, shaking off excess and arrange in one layer on a sheet of wax paper. 2. In a skillet heat oil over moderately high heat until hot but not smoking and saute veal in batches without crowding 30 seconds on each side, or until pale golden, transferring with tongs to a platter. 3. Add vermouth or wine to skillet and deglaze over high heat, stirring and scrpaing up brown bits. Add pepperoncini and scallions and boil mixture 1 minute. 4. Add buuter and salt and pepper to taste and cook sauce, swirling skillet, until butter is just melted. 5. Return veal to skillet with any juices accumulated on platter and coat with sauce.

Nutritional Information:

398 Calories (kcal); 20g Total Fat; (57% calories from fat); 4g Protein; 29g Carbohydrate; 16mg Cholesterol; 17mg Sodium