Veal Scaloppine

Just 4 u

6 veal scallops, about 5 ounces each
2 eggs, beaten
2 cups dry breadcrumbs
4 ounces butter or oil
6 ripe tomatoes, peeled, seeded, chopped
3 tablespoons fresh basil
2 tablespoons olive oil

Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat.
Heat butter in a skillet. Fry each scallop until golden, then repeat on
other side; this should take about 5 minutes. Drain on paper towels.
In a bowl, combine the tomatoes with the basil and olive oil. To serve,
place tomatoes on warm or room temperature breaded scallops.