Veal Scallops With Mushrooms And Rosemary - cooking recipe

Ingredients

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

Preparation

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.