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Veal and Mushroom Saute
Ingredients
| * | 1 lb. veal medallions |
| * | 3 tbls. unsalted butter, divided |
| * | salt and pepper, to taste |
| * | 4 oz. crimini mushrooms, sliced |
| * | 2 tbls. fresh sage, chopped |
| * | 1 large shallot, chopped |
| * | 1/2 cup white wine |
Instructions
| 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. |
Notes
- Menu suggestion: Veal and Mushroom Saute, Garlic Mashed Potatoes, Plum Tomatoes with Mozzarella