Grain Fed Veal Scaloppini with Mushrooms Grain Fed Veal  Scaloppini with Mushrooms 4

In a non-stick frying pan, heat half the oil at high heat.  Salt and pepper the cutlets and sear them, 2 at a time, 1 minute on each side, turning only once.  Remove cutlets from heat and place on a serving platter and keep warm.

Add butter to the same frying pan and sauté mushrooms and shallots at high heat, stirring from time to time for 5 minutes, or until the cooking juices have completely evaporated.

Deglaze the frying pan with the chicken stock, scraping the pan with a wooden spoon to loosen the drippings.  Let the liquid boil down to half, and then add the evaporated milk.  Stir in the Dijon mustard and continue cooking for 3 minutes or until the sauce has a nice consistency.

Pour the sauce over the cutlets and serve with a side of pilaf rice and a green vegetable.