Veal Scallops with Porcini Mushrooms and White Truffle Oil

Makes 4 servings

Ingredients:

4 slices of veal pounded to 3/8-inch thickness for quick even cooking
1 ounce dried porcini mushrooms
2 tablespoons white truffle oil
3 tablespoons butter
1 tablespoon heavy cream
flour for dredging
salt and pepper to taste

Preparation:

Mix flour, salt and pepper and spread out on a plate.

Add the dried mushrooms to a bowl and soak in warm water for 15
minutes. Gently squeeze excess water from the mushrooms and set aside.

Place 2 tablespoons butter in a large skillet and melt over a
medium-high heat.

Dredge the veal in the flour mixture and slip them into the skillet
browning them quickly on both sides and transfer them to a warm plate.

Add the remaining butter to the skillet and melt over a medium-high
heat. Add the porcini mushrooms and cook until slightly browned,
remove and place over the veal. Add the cream to skillet and scrape
any remaining drippings, bits and pieces and blend for one minute.
Remove from the heat and add the white truffle oil. Stir in and pour
the sauce over the veal and mushrooms and serve immediately.