VEAL SCALLOPINE WITH MUSHROOMS IN MADEIRA SAUCE

ingredients:

4 Sliced baby portbello mushrooms

4 Sliced white mushrooms

8 veal scallopine

salt

pepper

flour for dredging

4 tablespoons butter

2 tablespoons extra virgin oiive oil

3 tablespoons onion minced

directions:

In a heavy-duty skillet over medium low heat, add 2 tablespoons butter and olive oil.  Add onions, sweat for 1 minute, then raise heat to medium and add the mushrooms sautéing for 3 minutes.  Transfer onions and mushrooms to small bowl and reserve

Raise heat to medium high, season veal with salt and pepper, dredge with flour and place in skillet cooking 1 minute per side.  Transfer to a warm plate.

Add Madeira to skillet and cook until reduced to about 2 tablespoons scraping the bottom with a wooden spoon.  Add the chicken stock, reserve onions and mushrooms cooking until reduced and coats the back of a spoon.  Season with salt and pepper to taste, return veal to skillet and cook under lower heat for about 1 minute turning once.

Off heat ad the remaining 2 tablespoons of butter swirling it into the sauce.

Serve immediately 

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