In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter until hot and foamy but not brown. Add the veal and saute quickly over high heat on both sides to desired doneness, about 3 minutes per side. Remove to heated platter. Lower the heat; add the scallions and wine and stir well, scraping the bottom of the skillet to loosen drippings. Add the Worcestershire, bitters, pepper, and remaining butter; heat, stirring constantly, until the butter melts. Pour sauce over the veal and sprinkle with parsley.
Per Serving: 415 Calories (74.6% from fat); 33g Fat (12g Sat, 16g Mono, 2g Poly); 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 124mg Sodium. Food Exchanges: 3 Lean Meat; 5 Fat.