Veal Scallopine with Mushrooms and Madeira

I know it's wrong to love veal, but I do. I just adore it. So tender, so flavorful, so much better than beef. I only ever buy it when it has been marked down in the quick sale section of the meat department. And luckily, a little goes a long way. C would prefer I make Veal Parmesan, like they serve at Carmine's in Chicago. I don't get hiding the veal behind cheese, sauce and breading. The veal needs to be the star! Happy Valentine's Day!  I hope you are able to find a meat you love...

Veal Scallopine with Madeira and Mushrooms

¾ pounds veal scallopine, pounded and flattened
Salt
Freshly ground black pepper
Seasoned flour, for dredging
1 tablespoon vegetable oil
2 tablespoons butter
1 cup sliced mushrooms
2 shallots, minced
2 cloves garlic, minced
¼ cup Madeira wine
½ cup chicken stock
1/3 cup heavy cream

Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. In a skillet over high heat, add the oil and heat until hot but not smoking. Add 1 tablespoon of the butter and sauté the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.

Add remaining butter to the pan, sauté the mushrooms and shallots until softened, about 3 to 5 minutes. Add garlic and sauté 30 seconds more. Add the Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add the chicken stock, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 ½ minutes. Serve immediately with sauce spooned over the top.

Heavily adapted from Emeril Legasse

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