1/2 pound mushrooms
2 diced shallot
2 teaspoons chopped fresh rosemary
1 oz butter
4 oz heavy cream
1 1/2 pound veal cutlets
1 oz virgin olive oil
Clean and slice the mushrooms. Cook them in a large pan in the butter over a low-medium heat, adding the shallot and rosemary after a couple minutes, and cooking this mix until mushroom liquid evaporates and the mushrooms begin to turn brown, about 10 minutes. Add in he cream and let this mix simmer for a couple minutes.
If veal is more than a quarter-inch thick, place it between two sheets of plastic wrap. Use the flat side of a meat hammer to pound veal. Season with salt and pepper if desired. Sear the meat in a heavy pan with olive oil and saute to rare, less than 2 minutes per side.
Plate veal topped with mushroom mix.
Serves 4 as entree.