Ingredients:

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

Instructions

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.