1 | Pound veal medallions between sheets of plastic wrap to 1/4 inch thickness. |
2 | Heat 1 tablespoon unsalted butter in large skillet. Add veal medallions (in batches, if necessary). Salt and pepper to taste. Cook over medium-high heat to desired doneness. Transfer veal to separate plate and cover to keep warm. |
3 | Add 1 tablespoon unsalted butter, mushrooms, sage and shallot to skillet. Lower to medium heat and cook 3-5 minutes. |
4 | Add wine and remaining tablespoon of butter. Cook over medium-high heat until reduced to sauce consistency. |
5 | Spoon sauce over veal and serve. |