Veal Scallopine

When I was working at Tucci's of Dublin as a waitress, I asked the chef what was in our veal scallopine. He told me the ingredients & I sort of made up the process by process of elimination.

1/2 cup butter
1/2 cup heavy cream
1/2 cup spaghetti sauce
3/4- 1 cup grated parmesan cheese
1/2 tsp salt
dash pepper
chopped prosciutto
toasted pinenuts
2 Tbsp oil
1# veal, pounded thinly
1/2 cup AP flour
2 tsp garlc salt
linguine noodles

To make sauce, melt butter over low heat. Add heavy cream. Add spaghetti sauce until light orange in color. Stir in parmesan cheese very slowly, otherwise it will clump together. Keep warm, stirring frequently.

To make veal, sprinkle with salt and pepper. Dip in flour mixed with garlic salt to coat. Heat oil in 10 inch skillet over medium high heat. Cook the veal in skillet, turning once- should be brownish gray in color. Keep warm.

Serve over cooked linguine noodles- the veal, then the sauce, then garnish with chopped prosciutto and toasted pinenuts. YUM!