| How To Cook: |
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1. Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy 10- to 12-inch skillet over moderate heat. When the foam subsides, add the onions and cook for 3 to 5 minutes, or until they are transparent.
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2. With a rubber spatula, scrape them out of the pan into a small bowl and set them aside. Add the remaining butter and oil to the skillet and when the foam subsides, add the veal scallops.
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3. Fry them over moderate heat until they are a light golden brown 4 to 5 minutes on each side. Remove them to a heated platter and keep them warm in a 220° oven while you make the sauce.
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4. Pour off all but a thin film of fat from the skillet and add the cooked onions to the pan. Cook over high heat, stirring constantly, for 2 to 5 minutes. Then lower the heat and stir in the sour cream and cheese a little at a time.
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5. Continue stirring until the cheese has melted and the sauce is smooth; do not allow it to come to a boil. Taste for seasoning and return the veal to the skillet. Baste the meat with the sauce and let it simmer uncovered for 1 or 2 minutes. Serve immediately.
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