Veal with Wine and Mushrooms

This is a luscious Italian veal dish which boasts one of my favourite flavouring combinations: mushrooms with fresh thyme and rosemary. The white wine adds a complexity and deepness to the flavour which suits the mushrooms and herbs perfectly, and the veal, as always, is divine.

Ingredients:

• 4 veal scallops, pounded as thin as possible
• flour, for dousing
• 3 tbsp olive oil
• salt and pepper

For the Mushrooms:

• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 2 springs rosemary, leaves stripped
• 1 spring thyme, leaves stripped
• 8 oz wild mushrooms, washed and dried
• 2 tbsp dry white wine
• 3/4 cup chicken broth
• 2 tbsp butter

Directions:

1. If you wish to serve with rice, begin cooking the rice before you start cooking the rest, as it takes 15 minutes, and the veal and mushrooms should not take much longer than that to cook.
2. For the mushrooms, heat the oil in a frying pan until hot. Add the garlic and herbs, and cook for a couple of minutes. Add the mushrooms, cook, and remove from heat.
3. Season the scallops on both sides with salt and pepper. Put the flour in a shallow dish, and douse the sides of each scallop in flour, shaking off the extra.
4. Heat the oil in another ( large) frying pan.When hot, cook the veal scallops for about 1 minute on each side, until browned. Add the wine and allow to reduce for a few minutes. Add the mushroom mizture, stir in the stock, and reduce again for a few minutes. Stir in the butter, and the sauce will thicken slightly. 
5. Serve over rice, and with a side of vegetables or salad. 

Adapted from Cook Italy.