Shiitake Mushroom Veal

From Janice Cole

This was Heidi's favorite meal! She asked me to make it for her birthday in 1988 when she was 10 years old.

1/2 pounds veal scallopine (or you can use turkey), pounded
flour for dredging
1/4 cup olive oil
1/4 cup unsalted butter
4 ounces shiitake mushroom
1/2 cup heavy cream
1/4 cup dry marsala
2 tablespoons chicken stock
2 tablespoons minced shallots
salt and pepper to taste

Discard stems from mushroom and cut caps into 1/8 inch wide strips; set aside.

In a small bowl combine cream, marsala, and chicken stock.

Lighlty salt and pepper both sides of veal, then dredge lightly with flour, shking off excess.

Place a 12 inch skillet over high heat. When pan is hot, add olive oil and butter. When butter begins to bubble, add 2 scaloppine. Cook about 20 seconds on each side until no pink juice is showing on surface, then transfer to heated plates in warmed oven. Repeat cooking procedure with remaining scaloppines.

Poul oil from skillet and return pan to high heat. Add shallots and saute briefly for 1 minute. Add mustrooms and small bowl of cream mixture to skillet and bring to a furious boil. Boil, stirring, until sauce thickens, about 4 mintues.

Spoon sauce over top of each scallopine.

Serves 4