Created by lazyme on September 18, 2020
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.