Total Calories: 153
Place the veal between two layers of waxed paper and pound with a mallet until ¼” thick. Season the veal with the salt and pepper and dredge in the flour.
Sauté the veal in the oil in a skillet over medium heat until browned. Remove from the skillet to a platter and keep warm.
Sauté the mushrooms, onions and garlic in the same skillet for 5 minutes. Add the tomatoes, oregano, basil and parsley and simmer for 10 minutes. Return the veal to the skillet and warm the mixture. Garnish with the parsley.
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