Veal Scallopini with Mushrooms

• 4 veal scallopini
• 4 Tbsp olive oil, divided
• 2 Tbsp butter
• 3 Tbsp all purpose flour
• Salt and pepper to taste
• 1 med portobello mushroom, sliced
• 6oz Chanterelle mushrooms, sliced
• 1 1/2 cups chicken broth
• 1 1/2 tsps fresh rosemary, chopped
• 1/2 cup red wine

• 1 - Heat 3 tablespoons olive oil with butter in a skillet over medium-high heat.
• 2 - Season the veal with salt and pepper and dredge with flour. Sear scallopini until browned, 1 to 2 minutes per side or until juices run clear.
• 3 - Remove veal from skillet and add mushrooms to the skillet.  Sauté for one minute or until mushrooms are soft and fragrant.
• 4 - Add chicken broth and rosemary; cover, and simmer 10 minutes.
• 5 - Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half.
• 6 - Return veal to the mushroom sauce for the final 2 minutes.
• 7 - Drizzle with remaining olive oil. Serve over pasta or with rice or potato and vegetable on the side.

With this recipe you can substitute veal scallopini for:  veal cutlet or chops, chicken scallopini, pork chops or pork cutlet!
Makes 4 servings.