Veal Scallops with Mushrooms and Rosemary

Step 1: Thinly slice mushrooms.

Step 2: 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 3: 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.

Step 4: Add 1 1/2 teaspoons oil to skillet and heat until hot but not smoking.

Step 5: 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.

Step 6: Transfer veal to a small platter and cook remaining veal in remaining 1 1/2 teaspoons oil in same manner.

Step 7: Add wine carefully to skillet and deglaze, scraping up brown bits.

Step 8: Add cream, mushroom mixture, and salt and pepper to taste and simmer 1 minute.

Step 9: Pour mushroom mixture over veal.