ST. PETER VEAL SCALLOPS
Cut in cubes 4 tomatoes, brown for about 3 minutes in melted butter(approx 4 tbsp) and put aside. Flour the sliced veal chops ( no bone, not thick, not thin ) , scoring the edges to eliminate that the fat will make them curl up during cooking.
Brown the veal slices in the same buttered pan the tomatoes were cooked in , 3 min each part (or until cooked with a bit of red inside); salt and pepper to taste, add the tomatoes and finish cooking for another 2 min. per side. Add to the pan a spoonful of Balsamic and continue cooking for another few minutes. Serve on a platter with a garnish of fresh thyme.