Veal Scallops with Mushrooms and Herbs

• 1/4 cup finely chopped shallotshallot
• 1 garlic clove, mincedgarlic
• 1/2 teaspoon dried sage, crumbledsage
• 2 1/2 tablespoons olive oilolive-oil
• 1/4 pound fresh shiitake mushrooms, stems discarded and the caps slicedshiitake-mushroom
• 1/4 pound white mushrooms, slicedmushroom
• 3/4 cup dry white winewhite-wine
• 1/2 pound veal scallops (each about 1/8 inch thick)
• all-purpose flour seasoned with salt and pepper for dredging the vealflour
• 2/3 cup chicken brothchicken-broth
• 1/4 cup heavy creamheavy-cream
• 2 tablespoons minced fresh parsley leaves (preferably flat-leafed)parsley

1. 01In a heavy skillet cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened, add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add 1/4 cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1 1/2 tablespoons oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.

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