Veal Medallions with Red Wine Mushroom Sauce

Veal Medallions with Red Wine Mushroom Sauce

• 6 thinly sliced veal medallions
• 6 slices prosciutto
• 1 Tbsp truffle oil (or truffle flavored olive oil)
• pat of butter
• 2 cups baby bella mushrooms, chopped (or another small mushroom)
• 1 cup white wine (I used Riesling) 
• 1 cup chicken broth
• 1 tsp cornstarch
• 1 cup shredded provolone or mozzarella cheese

Preheat oven to 200 degrees. Lightly salt each side of the veal medallions, then put a slice of prosciutto on each one. Heat the oil in a frying pan, then sear the veal for only 2 minutes per side. Once cooked, place them in a casserole dish and place in the preheated oven to keep them warm.

Add a pat of butter to the pan used to cook the veal. Saute the mushrooms until they start to soften. Add chicken stock and wine, then stir in cornstarch to thicken sauce. 

Remove casserole dish from the oven and preheat the broiler. Pour sauce over veal and top with cheese. Broil for about 8 minutes, or until cheese is golden brown and bubbly.