Veal Scallops With Mushrooms and Rosemary

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thinly slice mushrooms.
  • If veal scallops are too thick, with smooth side of a meat pounder pound thin between sheets of plastic wrap.
  • Pat veal dry with paper towels and season with salt and pepper.
  • 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.
  • Transfer mushroom mixture to a plate.
  • Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.
  • 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.
  • Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.
  • Add wine carefully to skillet and deglaze, scraping up brown bits.
  • Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.
  • Pour mushroom mixture over veal.
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