Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/2 pound white mushrooms

　　3/4 pound veal scallops (each about 1/8 inch thick)

　　1 teaspoon chopped fresh rosemary leaves

　　1 tablespoon unsalted butter

　　1 tablespoon vegetable oil

　　1/4 cup dry white wine

　　1/4 cup heavy cream

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Pour mushroom mixture over veal.