Veal Scallops With Mushrooms And Rosemary

1. 1

   Thinly slice mushrooms.

2. 2

   If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.

3. 3

   Pat veal dry with paper towels and season with salt and pepper.

4. 4

   In a large heavy skillet cook mushrooms and rosemary in butter over high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 7 minutes.

5. 5

   Transfer mushroom mixture to a plate.

6. 6

   Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.

7. 7

   Add half of veal to skillet and sear over high heat, 1 to 2 minutes on each side or until lightly browned and cooked through.

8. 8

   Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.

9. 9

   Add wine carefully to skillet and deglaze, scraping up brown bits.

10. 10

    Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.

11. 11

    Pour mushroom mixture over veal.

* Per serving · 4 servings · Values may vary.

No additional tips available.