Veal Scallopini

VEAL SCALLOPINI
4-6 ounces baby portabellas
8 veal cutlets, 2- 3 ounces
Seasoned flour
2 tablespoons vegetable oil
4 tablespoons butter
2 shallots, minced
3 cloves garlic, minced
¾ cup Madeira
1 cup chicken stock
½ pint heavy cream
Juice, half a lemon
Salt
Pepper

1. Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.)
2. In a skillet over high heat, add 1 tablespoon of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and saute half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.
3. Sauté remaining veal in remaining oil and butter.
4. Add mushrooms and shallots and sauté for 4-5 minutes.
5. Add garlic and sauté for 1 minute.
6. Add Madeira, scraping pan bottom with a wooden spoon, and reduce by half.
7. Add chicken stock and cook for 3 minutes or until volume is reduced by half.
8. Add heavy cream and lemon juice and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon.
9. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 1/2 minutes.
10. Serve immediately over cooked and drained pasta and spoon sauce over top.