4 Sliced baby portbello mushrooms
4 Sliced white mushrooms
8 veal scallopine
flour for dredging
4 tablespoons butter
2 tablespoons extra virgin oiive oil
3 tablespoons onion minced
¼ cup rainwater maderia (medium dry)
2/3-CUP chicken stock
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.