Veal Saute with Caramelized Shallots

• 1/2 pound veal scallops
• 1 1/2 tablespoons butter
• 1/4 cup chopped shallots
• 1/2 cup dry white wine
• 1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
• 1 teaspoon Dijon mustard

1. Season veal with salt and pepper.
2. Melt 1/2 tablespoon butter in large nonstick skillet over high heat.
3. Add veal and saute until cooked through and golden, about 1 minute per side.
4. Using tongs, transfer veal to plate.
5. Add remaining 1 tablespoon butter and shallots to skillet.
6. Reduce heat to medium-low.
7. Cook until shallots soften and brown, stirring frequently, about 3 minutes.
8. Whisk in wine, sage and mustard.
9. Simmer until sauce thickens slightly, about 3 minutes.
10. Season with salt and pepper.
11. Return veal and any collected juices to skillet.
12. Simmer until just heated through, about 1 minute.
13. Transfer veal to plates; spoon sauce over and serve.

veal scallops, butter, shallots, white wine, fresh sage, mustard

Taken from www.epicurious.com/recipes/food/views/veal-saute-with-caramelized-shallots-1261 (may not work)