3 tb Butter; unsalted
3 tb Vegetable oil
1/4 c  Onion; finely chopped
4 lg Veal scallops; sliced 3/8"
-thick and pounded to 1/4"
-thickness
Salt & Pepper
1 c  Sour cream
1/2 c  Gjet”st (Norwegian goat
-cheese)

Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over
moderate heat. When the foam subsides, add the onions and cook for 3 to 5
minutes or until transparent. Remove to a small bowl and set aside. Add the
remaining butter and oil to the skillet and when the foam subsides, add the
veal scallops. Fry them over moderate heat until they are light golden
brown, 4 to 5 minutes on each side. Remove to a heated platter and keep
warm in a 220F oven while you make the sauce. Pour off all but a thin film
of fat from the skillet and add the cooked onions. Cook over high heat
stirring constantly for 2 to 5 minutes. Lower heat and stir in sour cream
and cheese a little at a time. 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 veal to the skillet. Baste the meat with sauce and
let simmer uncovered for 1 or 2 minutes. Serve immediately.