Veal Scaloppini with Sun Dried Tomatoes

3 tbls All Purpose Flour, plus 1 tsp. Italian Seasonings
2 fillets Veal Scaloppini
2 tsp Olive Oil

Sauté 2 minutes each side - set aside to keep warm

Add to skillet:

2 minced Garlic Cloves
2 tbls White Wine
1/2 can Italian Style Stewed Tomatoes
8 plumped Sun Dried Tomatoes (not in oil), cut
1 tsp. chopped Fresh Basil
1 tsp. chopped Fresh Italian Flat Leaf Parsley

Boil, simmer 5 minutes and spoon over veal.

Serves 25 points each