Veal Medallions with Wild Mushrooms

Instructions

Heat oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Coat veal with flour, shaking off excess. Add veal to skillet and sauté in batches until golden brown, about 2 minutes per side. Transfer veal to plates. Tent with foil to keep warm.

Melt butter in same skillet over medium-high heat. Add mushrooms and rosemary; sauté until mushrooms are tender and golden brown, about 5 minutes. Add garlic; sauté 2 minutes. Add brandy; cook until almost all liquid evaporates, about 1 minute. Add both stocks. Bring to boil, scraping up any browned bits. Add cream; boil until reduced to sauce consistency, about 10 minutes. Season with salt and pepper.

Spoon sauce over veal. Sprinkle with parsley and serve.