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| 8 x ca. 30 g | Veal scallops |
| 2 Esslöffel | flour |
| 1 Esslöffel | butter |
| 1 x ca. 450 g | Wild mushrooms, stemmed & sliced |
| 1/2 Teelöffel | rosemary dried |
| 2 | cloves garlic chopped |
| 2 Esslöffel | Brandy |
| 1/2 Tasse | Low-salt chicken broth |
| 1/2 Tasse | Low sodium beef broth |
| 1/2 Tasse | whipping cream |
| 1 Esslöffel | parsley fresh, chopped |
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1. Heat oil in large skillet over medium high heat. Season veal with salt and pepper. Coat veal with flour, shaking off excess. Add veal to skillet and saute in batches until golden brown, about 2 minutes per side. Transfer veal to plates. Tent with foil to keep warm.
2. Melt butter in same skillet over medium high heat. Add mushrooms and rosemary; saute until mushrooms are tender and golden brown, about 5 minutes. Add garlic, saute 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.
3. Spoon sauce over veal. Sprinkle with parsley and serve.
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