Veal Scallopine with Parmesan and Tomatoes

8 veal scallopine

1/2 cup all purpose flour

4 T olive oil

2 T butter

Salt and fresh ground pepper

1/2 cup dry white wine

2 shallots coarsely chopped

2 cloves garlic minced

1 large can chopped tomatoes with juice

Parmesan cheese flaked

2 T chopped fresh basil

Cover with plastic wrap and lightly pound veal.  Dredge in flour, then shake to remove excess.  Heat oil and butter in large sauté pan over medium heat.  Add scaloppine and season with salt and pepper.  Brown on both sides.   Pour in wine and cook until it evaporates.  Remove the veal from pan and set aside covered in warm oven.  Add shallots and garlic to the pan and lightly brown – do not burn garlic.  Add tomatoes, salt, and pepper and cook until tomatoes reduce.  Add the scaloppine and sprinkle with Parmesan and bass.  Turn off heat.  Cover.  And let stand for a few minutes.  Serve hot or at room temperature.