Veal Scallops With Mushrooms And Rosemary

• 1/2 lb white mushroom
• 3/4 lb veal scallops (each about 1/8 inch thick)
• 1 teaspoon chopped fresh rosemary leaf
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 1/4 cup dry white wine
• 1/4 cup heavy cream

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

white mushroom, veal scallops, rosemary leaf, unsalted butter, vegetable oil, white wine, heavy cream

Taken from www.food.com/recipe/veal-scallops-with-mushrooms-and-rosemary-420776 (may not work)